Sauerkraut Casserole AKA German Shepherd Pie



This is a fun dish¬†and no dogs were harmed in the process. ūüôā ¬†Sauerkraut casserole AKA German shepherd pie¬†is simple and super tasty! Try using other sausage if you like. I have cooked bratwurst to add to the sauerkraut and it was good too. If you don’t want to use apple cider try Riesling wine or a beer of your choice. Even a vegetable or chicken broth would do the trick. I always mash the potatoes (skin on) with a hand held potato masher. I like the lumpy texture I can keep. But mash the potatoes your own way if you insist.

Sauerkraut Casserole AKA German Shepherd Pie

5-6 Yukon gold potatoes

2 Tablespoons butter

1 pound smoked sausage

1 large onion chopped

2 carrots chopped

2 pound refrigerator sauerkraut, drained

1/4 cup brown sugar

1 Tablespoon caraway seed

1 cup apple cider

 2 cups grated Gruyere

Preheat oven to 350 degrees

1. In a sauce pan cover the potatoes with well salted water and bring to boil. Partially cover and simmer till tender. About 20 minutes. Drain. Mash with the butter. Set aside.

2.In a skillet brown the smoked sausage. If using a non smoked sausage cook thoroughly. Remove to a plate.

3. To the skillet add onion and carrot. There should be plenty of fat but you can add olive oil or butter if needed. Just cook till the onion is wilted.

4. Add the drained sauerkraut, brown sugar, caraway seeds and apple cider. Bring to a simmer. Add sausage.

5. Put sauerkraut mixture into a casserole. Top with potatoes. Top with grated gruyere. Bake about 50 minutes. Let rest about 10 minutes before serving.

Hank says,”I’m going to go with a German Racuchbier for this dish. “Rauch” means smoked in German and I really think that the smoked malts in these beers will pair nicely with everything that is going on in this dish. Try a Aecht Schlenkerla’s Marzen or Doppelbock if you’re adventurous or try the Aecht Schlenkerla Helles if you want the smoke dialed back a bit. Prosit!”

Cissie says,”This dish is going to need to be paired with an Alsatian Riesling or Alsatian Pinot Gris¬†. If you insist on red, which will not pair as nicely, I would go with a fruity Red Zinfandel.”