Serve with extra mustard if you like.
Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds.
Stir in sausage, sauerkraut, vinegar, mustard and pepper.
Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated.
Cover the sauerkraut mixture with tightly overlapping potato slices.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour.
Cool for 10 minutes before serving.
Let stand at room temperature; continue with Step 3 and preheat oven.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
