Polish Sausage Bake
5 small potatoes, scrubbed and cubed with skin
2 tablespoons butter, softened
1/2 cup cream
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 lb sauerkraut, drained and rinsed
1 pound polish sausage, sliced 3/4-inch thick
2 tablespoons butter, softened
Preheat oven to 325 degrees F.
2 tablespoons butter, softened
1/2 cup cream
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 lb sauerkraut, drained and rinsed
1 pound polish sausage, sliced 3/4-inch thick
2 tablespoons butter, softened
Preheat oven to 325 degrees F.
Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
Bake in preheated oven until heated through, 20 to 30 minutes.
Bake in preheated oven until heated through, 20 to 30 minutes.
Source: Allrecipes.com
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