This recipe combines the tangy flavor of sauerkraut with the sweetness of apples and the savory taste of smoked sausage, creating a comforting and hearty dish.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and consistent results.
Rinse and drain the sauerkraut to remove excess brine.
Rinsing the sauerkraut can reduce its saltiness if desired.
In a mixing bowl, combine the sauerkraut, diced apple, chopped onion, caraway seeds, and flour.
Mix thoroughly to ensure the flavors are evenly distributed.
Slice the smoked sausage into bite-sized pieces.
Cutting the sausage into smaller pieces helps it cook evenly and blend with the other ingredients.
Layer the sausage and sauerkraut mixture alternately in a casserole dish.
Start with a layer of sauerkraut mixture to prevent sticking.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 2 1/2 hours.
Covering the dish ensures the ingredients stay moist and flavors meld together.
Remove from the oven and let it rest for 10 minutes before serving.
Letting the dish rest allows the flavors to settle and makes serving easier.
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