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Sauerkraut and Sausage
over Mashed Potatoes

Sauerkraut and Sausage over Mashed Potatoes recipe

This divine dish features smoked gouda mashed potatoes.


Sauerkraut and Sausage

  • 2 medium sweet onions, cut into wedges
  • 5 carrots, peeled and cut into 1/2-inch pieces
  • 1 (32-ounce) jar sauerkraut, drained
  • 2 cups apple juice
  • 1 tablespoon caraway seeds
  • 1 teaspoon coarse ground pepper
  • 2 pounds smoked sausage, such as Polish (2 rings or 8 links, 5 inches each)
  • 1/2 cup (2 ounces) Wisconsin caraway havarti cheese or Wisconsin caraway jack cheese*, shredded (or 3 1-ounce slices, halved)

* Or plain havarti or jack

Mashed Potatoes

  • 2 1/2 pounds russet potatoes, cut into chunks
  • 2 cups (8 ounces) Wisconsin smoked gouda cheese, shredded
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1/2 cup Italian flat-leaf parsley


  1. Heat the oven to 350 degrees F.
  2. For sauerkraut and sausage, in Dutch oven, combine onions, carrots, sauerkraut, apple juice, caraway seeds and pepper. Top with the sausage.
  3. Cover and bake for 1 hour.
  4. Prepare mashed potatoes: In a 3-quart saucepan, boil potatoes until tender (20 to 30 minutes).
  5. Drain potatoes; add the smoked gouda. Mash the potatoes. Stir in milk, salt, pepper and parsley.
  6. Spoon potatoes onto individual plates; top with sauerkraut and portions of sausage.

Yield: 6 servings

Reprinted with permission from the Wisconsin Milk Marketing Board.


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