Sausage is covered in seasoned sauerkraut and baked until the flavors are blended. Serve with pumpernickel bread and applesauce, followed by ginger snaps for dessert.
1 (16-ounce) bag refrigerated sauerkraut, rinsed and drained
1/2 red bell pepper, seeded and chopped
1/2 chopped red onion
2 tablespoons white wine vinegar
1 teaspoon caraway seeds
1 tablespoon firmly packed brown sugar
1 pound smoked German sausage of your choice, sliced
Preheat oven to 350*F (175*C). Place all ingredients in a 2 1/2-quart casserole dish lightly coated with cooking spray or oil and mix well. Cover the sausage with sauerkraut.
Cover the dish and bake until heated through, 35 to 40 minutes.
Serves 4.