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Reviewed: May 29, 2008

awesome, I forgot to add the sugar, but I do not think it's needed. This is a keeper.

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shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: Mar. 20, 2008

We really enjoyed this recipe! My family usually kringes when I serve sausage and saurkraut. Imagine my surprise when my husband said, "This is really good!" as he went for his third helping! I added buttered bread crumbs with parmesian cheese as a topping to this casserole. It's a keeper!

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LVERONDA


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Reviewed: Mar. 18, 2008

I used aberdeen angus sausages, as these were what I had in, I also added onion and what came out was exactly what I was after...an easy to make tasty meal! Thankyou!

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kellytomato


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Reviewed: Jan. 1, 2008

I have to admit that I would not of put these ingredients together. I was lazy after doing the Polar bear Plunge into my lake this morning (It was only 0 degress out). I did a search for sausage and kraut, because I had it on hand. It was quite good. My husband and dad ate most of the pan. I did have to change things a little. I used Stewed Tomatoes. I had no Elbow mac. I used 4 cps dried spaetzle. It looked like a spaghetti casserole. Definitely needed salt. I also added more cheese to the top, plus some parmesan. I do think I will play with it next time. I think that ground italian sausage would be better with some saute onion. Maybe, more kraut if I use the Spaetzle again. If I do use the spaetzle, I will cut it down to 3 cups. It is a keeper. Thanks!

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TEDDI67

	Cooking Level: Expert Home Town: Little Rock, Arkansas, USA Living In: Mound, Minnesota, USA
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Reviewed: Sep. 20, 2007

My husband especially disliked this dish - I won't be making it again. I had high hopes when I saw the other reviews, but I think you would be better off instead just having an old fashioned German dinner of sausage, sauerkraut, and mashed potatoes.

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SarahMc

	Cooking Level: Intermediate Home Town: Teutopolis, Illinois, USA Living In: Edwardsville, Illinois, USA
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Reviewed: Aug. 27, 2007

Even I liked this casserole and I don't care for tomatoes. My husband loved it. I used diced tomatoes and added onions and mushrooms to it. I didn't use sugar. Next time I'll use a mild Italian sausage instead of pork sausage.

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Jacky


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Reviewed: Aug. 26, 2007

This is wonderful! The sauerkraut gives it a really interesting taste. I wasn't crazy about the sausage (not much of a fan) and will use kielbasa next time... definitely a keeper!

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SYDLY

	Cooking Level: Expert Living In: Burlington, Ontario, Canada
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Reviewed: Jul. 11, 2007

This was AWESOME! I used more cheese & topped it with cheese. I also doubled the recipe and made it in a 9x13. After one night, it's practically gone! I was a little dubious because I haven't seen these ingredients used together before, but it's definitely a keeper. My husband and kids loved it, too!

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Renae Sattazahn

	Cooking Level: Intermediate Home Town: Branson, Missouri, USA
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Reviewed: Feb. 19, 2007

My boyfriend's family sent us a large tub of homemade "kraut". Being from the south, I didn't know what to do with it. Found this recipe and am pleased to say it is very tasty. Great meal for a cold night, or when you need a comfort dish. I did add some onion. My boyfriend's mother suggested adding caraway seed next time. She says it enhances the "kraut" flavor. Will make again. Thanks for this great recipe.

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SHERAUGH

	Cooking Level: Intermediate Living In: Lakeland, Florida, USA
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Reviewed: Feb. 1, 2007

I only had sweet Italian sausage in the casings. I browned them in a dutch oven in a bit of olive oil, sprinkled them with garlic powder and onion powder, spread a can of sauerkraut over the sausage (not drained), sprinkled with a tsp. of sugar, poured a can of diced tomatoes with the juice over it all and baked it on 350 degrees for about an hour. It came out absolutely delicious. Great idea combining the sauerkraut and tomatoes.

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SandraM


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