A hearty and flavorful casserole combining smoked sausage, tangy sauerkraut, and sweet caramelized onions.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for the dish.
Slice the smoked sausage into thin rounds.
For uniform cooking, try to slice the sausage evenly.
Peel and thinly slice the onions.
Use a sharp knife to make slicing easier and safer.
In a skillet, sauté the onions and sausage over medium heat until the onions are golden and the sausage is slightly browned.
Stir occasionally to prevent sticking and ensure even browning.
In a casserole dish, layer half of the sauerkraut, followed by half of the onion and sausage mixture, and sprinkle with half of the brown sugar and caraway seeds.
Press down gently on each layer to compact the ingredients slightly.
Repeat the layering process with the remaining ingredients.
Ensure even distribution of ingredients for consistent flavor.
Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour.
Covering the dish helps retain moisture and meld the flavors together.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the flavors to settle and makes serving easier.
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