Recipes

Oktoberfest Sausage Casserole

This comforting casserole celebrates the flavours of Germany during Oktoberfest. Though the beer flavour is just a whisper in this dish, using berry, honey, or wheat-flavoured beer does affect its overall taste. Try some different types and find your favourite. We like leaving the sausages whole for a more rustic presentation, but you can also slice them into 1-inch pieces after they’re browned. Try this for your next family feast!

20

min

Prep Time

60

min

Cook Time

4

Servings

What You Need

1 package

Johnsonville Original Recipe Bratwurst Sausages

2 tbsp

unsalted butter

1

medium yellow onion, sliced

1

Granny Smith apple, cored and wedged

4 cups

red skinned potatoes, unpeeled and cubed

3 cups

sauerkraut

2 cups

chicken broth

1 tsp

caraway seed

3/4 cup

beer of choice

salt and pepper, to taste

1/4 cups

scallions, sliced (white and green parts)

Preparation

Preheat oven to 350F.
Place the sausages in a flameproof casserole dish, and brown them on the stovetop over high heat and remove once cooked. Alternatively, cook sausages according to package instructions if the proper casserole dish is unavailable.
To the same casserole dish in which you browned the sausages, add the butter, onion, and apple, and cook over medium-high heat until the onion is translucent (approximately 5 minutes).
Add the potatoes, sauerkraut, broth, caraway seed, and beer. Stir to combine. Add the sausages back to the casserole dish and season to taste with salt and pepper.
Cover the casserole, and bake for 45 minutes to 1 hour, until the casserole is warmed through and the liquid is reduced. Top with the sliced scallions and serve.

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