Oktoberfest Kale & Potato Casserole
This is one of the easiest dishes to make & it is so festive for the autumn season!
For this recipe I used my own Garden Fresh:
Carrots (click to see Thinning & Mulching)
Potatoes (click to see Planting & Harvesting)
Kale (click to see 4 varieties)
1 jar sauerkraut
2 large onions (peeled & chopped)
2 large carrots (peeled & chopped)
5 medium potatoes (peeled & largely chopped)
3 large Mennonite sausages (sliced into large chunks)
2 cups Kale (washed, deveined & chopped))
ground pepper to taste (No need to add salt there is enough salt in the kraut & sausages)
Prepare the ingredients as listed above. Spread the prepared onions, carrots, potatoes & sausage pieces in a large sprayed/oiled casserole dish. Then pour the jar of sauerkraut on top and mix a little (see picture above). Now add the chopped Kale and stir a little to distribute the Kale throughout the other ingredients (See picture below). Add ground pepper. Bake in a preheated 425 degree oven for about 45 minutes (or until the sausages, potatoes and carrots are thoroughly cooked) (If you desire a little crisp around the edges then cover the casserole dish for the first half hour and then you finish baking uncovered).