German Potato And Sausage Casserole Recipes

Steps:

• Heat oven to 375°F Spray 9X13 glass baking dish with cooking spray. In baking dish mix potatoes and sauerkraut.
• In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
• Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.

Steps:

• Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
• Skin the potatoes and cut in slices.
• Cut the sausages in long slices.
• In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
• Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
• In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
• Bake it in the oven at medium heat for around a 1/2 hour.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
• Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
• Bake at 375 degrees F (190 degrees) for 1 hour.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat., Divide half of the mixture between one greased 13x9-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. Combine soup, milk, onion, salt and pepper. , In a greased 2-qt. baking dish, layer half the potatoes, soup mixture and sausage. Repeat layers. , Cover and bake until potatoes are tender, 60-65 minutes. Sprinkle with cheese; bake, uncovered, until cheese is melted, 2-3 minutes. If desired, garnish with parsley.

Steps:

• Heat oven to 375ºF.
• Spray 13x9-inch glass baking dish with nonstick cooking spray.
• In large bowl, combine potatoes and sauerkraut; toss to mix.
• In medium bowl, combine soup and half and half; blend well.
• Add soup mixture to potato mixture; mix well.
• Pour potato mixture into sprayed baking dish.
• Sprinkle with paprika.
• Arrange sausage pieces over potato mixture, pressing lightly into mixture.
• Bake at 375ºF for 45 to 50 minutes or until bubbly and potatoes are tender.

Steps:

• Cook bacon over medium heat until crisp. remove and drain.
• Saute onion in the drippings for one minute.
• Add sausage, cook until lightly browned.
• Add potatoes, cook 2 minutes longer.
• Drain. Transfer to a 3 quart slow cooder.
• In a small bowl, combine the remaining ingredients.
• Pour over sausage mixture.
• Cover and cook for 5-7 hours on low until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
• Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
• Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Steps:

• Preheat oven to 400 degrees.
• In a large casserole dish with a lid, layer the ingredients in this order - 3 dabs of butter, potatoes, onions, sauerkraut, salt and pepper, sausage.
• You can half everything and make two "stacks" of layers as well, if you prefer. Make sure you end with sausage on top.
• Push ingredients down, if necessary, to compress and fit into your dish.
• Bake until the potatoes are tender - I usually go for an hour and fifteen minutes for perfect potato tenderness for my family.
• Remove from the oven and serve.
• This dish is wonderful with home-made bread.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix potatoes and sauerkraut.
• In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
• Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.