2 pounds red potatoes, unpeeled
4 slices bacon, chopped
3 tablespoons butter
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup beer
1 cup chicken broth
2 tablespoons spicy brown mustard
1 teaspoon prepared horseradish
1/4 teaspoon ground black pepper
14 to 16-ounce package lean smoked turkey sausage
Sauerkraut
2 tablespoons finely chopped fresh parsley leaves
Cook potatoes, covered, in a pot of boiling water to cover. Depending on size of potatoes, they will probably need to cook for at least 20 minutes. When potatoes are tender, drain and allow to cool. At this point, potatoes can be covered and refrigerated overnight.
Lightly butter 6 small (individual serving size) oven-safe baking dishes or a shallow 2-quart baking dish. Set aside. Preheat oven to 375 degrees.
If potatoes are large, cut into small cubes or slice small potatoes into ½-inch-thick rounds. Set aside.
Cook bacon until crispy in a large skillet. Transfer cooked bacon to paper towel-lined plate. Reserve bacon fat in pan. You should have about one tablespoon of fat in the pan. Add 3 tablespoons butter to the pan and heat until melted. Add chopped onion and sauté until tender. Remove pan from heat and sprinkle in the flour, stirring until smooth. Return to heat and cook 1 minute, stirring constantly. Remove from heat. Gradually add beer and broth, stirring until mixture is smooth. Return to burner and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, horseradish and black pepper.
Put a layer of sauerkraut in the bottom of each baking dish or large casserole dish. Layer sausage pieces over the sauerkraut. Put a small scoop of sauce over those two layers. Arrange potatoes on top. Scoop more sauce over potatoes to cover.
Bake, uncovered, in preheated 375-degree oven for 20 minutes or until thoroughly heated through and bubbling around the edges of the dish.
While potatoes are baking, use your clean fingers to crush the crispy bacon pieces into small bits. In a small bowl, mix the bacon bits with the chopped parsley.
Just before serving, sprinkle bacon-parsley mixture over the top of each casserole. Serve piping hot. Yield: 5 to 6 servings.
Tip from the cook
If you prefer not to use beer in the potatoes, use chicken broth for the entire 2 cups of liquid.
This one-dish meal can be prepared the day before you plan to serve it. The chilled casserole may need a little extra time in the oven to heat through.
If you like caraway, sprinkle a few seeds over the sauerkraut before adding the sausage.
- Recipe courtesy of Sue Doeden's All about Food.