Saturday, February 11, 2012

Sausage, Sauerkraut and Potato Gratin

Sausage, Sauerkraut and Potato Gratin 

There are not many pictures as this started as a let us use the grill sausage in the freezer before it goes bad. The next time we do it we will add lots more pictures. It turned out a lot better than expected and has moved in status from lunch to dinner. 

2 cups pork stock
5 small Yukon gold potatoes
2 lb sauerkraut - drained
½ lb. Bratwurst
1 lb. Knockwurst
  [note or equal weight in sausage that goes well with sauerkraut]
Vegetable oil
350 F oven

Dice 3/8-1/2 inch the potatoes and sauté in the oil. Salt and pepper to taste, add 1 cup pork stock and simmer until almost done.

Cut up and sauté sausage in second pan. 1” to 1 ½ pieces

Layer sauerkraut in medium gratin pan, then layer potatoes and then layer sausage.

Heat the remaining stock and add sage, thyme and Dijon. Reduce slightly as preferred. Add arrowroot to thicken, pour over gratin.

Bake at 350 F – 45 minutes

Note: there will be more pictures 

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G
              AF-S NIKKOR 70-300mm f4.5-5.6G
              AF-S NIKKOR 35mm F1.8G
             AF-S NIKKOR 50mm F1.4F

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link Doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2012 Virginia L. Dyson & Warner W. Johnston  


  1. It looks as though there's something green in the stew. Is this just the herbs?

    We usually steam the brats over the sauerkraut and serve the potatoes separately. Never occurred to combine them and bake the results, but I'm printing this out, as I'm sure Chris will want to try it!

  2. That is just a garnish, I'll ask Gin what it was.