A hearty and flavorful dish inspired by traditional German cuisine, perfect for a cozy dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking throughout the dish.
Slice the smoked sausage into rounds and dice the onion.
Uniform slices ensure even cooking and presentation.
Heat a large skillet over medium heat and brown the sausage slices. Remove and set aside.
Browning enhances the flavor through caramelization.
In the same skillet, sauté the diced onion until translucent, then add minced garlic and cook for another minute.
Stir frequently to prevent the garlic from burning.
Rinse and drain the sauerkraut using a colander, then squeeze out excess moisture.
Removing excess moisture prevents the dish from becoming too wet.
Add the sauerkraut to the skillet with the onion and garlic, then stir in the caraway seeds, white wine, and beef broth.
Mix well to ensure the flavors are evenly distributed.
Transfer the sauerkraut mixture to a baking dish and arrange the browned sausage slices on top.
Layering ensures even cooking and flavor distribution.
Peel and slice the potatoes, then arrange them on top of the sausage.
Thin slices will cook more evenly and quickly.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
Sealing with foil traps steam, ensuring the potatoes cook through.
Remove from the oven and let rest for 5 minutes before serving.
Resting allows the flavors to meld together.
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