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Sauerkraut and Sausage over Mashed Potatoes

Sauerkraut and Sausage over Mashed Potatoes

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. 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. 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

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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