SAUSAGE AND FRIED SAUERKRAUT CASSEROLE

1 lb. Polish or any smoked sausage, cut into inch pieces
1 (32 oz.) bag or 2 cans (16 oz. each) sauerkraut
4 slices lean bacon, diced
1 medium red or white onion, diced
1 medium Granny Smith apple, diced
2 Tbsp. caraway seeds
1/2 tsp. celery seeds
2 Tbsp. paprika
1 tsp. garlic powder
1/2 tsp. Kosher salt

Preheat oven to 350 degrees F.

In a large skillet, brown the bacon and onions.

Drain juice from sauerkraut and then add to browned bacon and onions. Add diced apples. Add remaining spices. Keep tossing or stirring until kraut is light brown and hot.

Place finished kraut in two-quart casserole. Place cut-up sausage on top. Cover with lid or foil.

Cook at 350 degrees F for 30-45 minutes.

Servings: 6
From: Mary Ann Carlson, Berryville, Arkansas
Source: National Hot Dog and Sausage Council