Sauerkraut Sausage Casserole

Did you know that homemade sauerkraut can last in the fridge for MONTHS???  I honestly couldn't tell you when I made the sauerkraut that I pulled from the back of the fridge to use for this recipe--but hey!! It was still good! Actually I think it was better than the jar I had opened sooner:) And my  Sauerkraut Sausage Casserole turned out AMAZING!

Most foods I wouldn't recommend eating after letting them sit in the fridge for months. But for cultured food, it really is totally fine. The salt and beneficial bacteria that cultured the kraut keep other bacteria and mold from growing, keeping it fresh and safe if you've sealed it tight. This is actually how traditional cultures used to preserve their food so they could eat nutritious foods throughout the year, months after a harvest.

It's also fun to see the popularity of fermenting foods grow in the United States over the last few years, as people are starting to learn about the importance of our gut health for our overall health. There are lots of books and resources available now to learn how to culture everything from fruits and vegetables, to fish, meat, condiments and dairy. A few of my favorite are The Art of Fermentation and Wild Fermentation and Nourishing Traditions which all focus on the importance of nutrient-dense, traditional, cultured foods and how to make them.

This recipe uses both homemade sauerkraut and homemade sour cream for a delicious, nutrient-dense casserole with some zing! Because it is a baked dish, the bacteria in the sauerkraut and sour cream will not survive--so don't start thinking that this is a magic "probiotic casserole." However, due to the process of fermentation, the vitamins and minerals found in these foods are much more available and easily digestible, making this casserole gentle on the gut and great for the body.

Plus, it's absolutely delicious. The sauteed onions, red bell peppers, and sauerkraut are SO GOOD!! I kept eating it out of the skillet before I could get it into the dish to bake it! I think the sautéed vegetables would be a great side dish on its own... that is if I had any leftovers haha

Hope you like it! Let me know what you think of this Sauerkraut Sausage Casserole down below!!

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Sausage Sauerkraut Casserole
Author: Amy MoffatPrep time: 15 minCook time: 30 minsServings: 6


1 serving Mashed Cauliflower
1 onion, sliced thin
1 small red bell pepper, sliced thin
3 garlic cloves, minced
3 cups homemade sauerkraut, drained (about 12 oz)
6 oz uncured, sugar-free sausage, cooked and sliced
2 tsp dried parsley
1/2 tsp salt
1/2 tsp ground black pepper
1/3 c homemade sour cream


Prepare mashed cauliflower according to directions here
Preheat oven to 400° F
Heat 2 Tbsp animal fat (lard, tallow, duck, chicken, etc.) in a large skillet over medium heat.
Add sliced onions and sauté for 5 minutes.
Add red bell pepper and minced garlic and sauté for 5 more minutes, or until soft and fragrant.
Add sausage, sauerkraut, parsley, salt, and pepper. Sauté until heated through.
Remove from heat and add sour cream, stirring to combine.
Pour into an 8x8 oven-safe dish.
Spread mashed cauliflower over the top with a spatula.
Bake at 400° F for 25 minutes, then turn your oven to broil to let the top brown a bit.
Remove from oven and let cool 10 minutes before serving.

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