Kielbasa Casserole
By Carolynn Purpura MacKayPublished on August 4, 2014
Time
1½ hours
Yield
Serves 8 to 10
Ingredients
3 tablespoons vegetable oil 1 ½ pounds kielbasa sausage, halved lengthwise and sliced crosswise ½ inch thick1 onion, chopped fineSalt and pepper ⅛ teaspoon caraway seeds ¼ cup all-purpose flour 3 ½ cups chicken broth ½ cup half-and-half 2 pounds russet potatoes, peeled and cut into ½-inch pieces3 slices hearty white sandwich bread, torn into 1-inch pieces1 pound sauerkraut, squeezed dry (1 ½ cups)2 tablespoons yellow mustard 1 tablespoon chopped fresh dill
Before You Begin
Wellshire Farms Smoked Polska Kielbasa is our favorite kielbasa. Use russet potatoes here for the best texture.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat 2 tablespoons oil in Dutch oven over medium heat until just smoking. Add kielbasa and cook, stirring occasionally, until spotty brown, about 5 minutes. Using slotted spoon, transfer kielbasa to paper towel–lined plate, leaving fat in pot.
- Add onion, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and caraway seeds to fat in pot and cook until just softened, about 3 minutes. Stir in flour to coat onion and cook for 1 minute. Slowly whisk in broth and half-and-half until incorporated. Add potatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are just tender, about 15 minutes.
- Meanwhile, pulse bread, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarsely ground, about 7 pulses; set aside.
- Off heat, stir sauerkraut, mustard, 2 teaspoons dill, and kielbasa into pot. Transfer mixture to 13 by 9-inch baking dish and sprinkle bread crumbs evenly over top. Bake until crumbs are golden brown and edges of casserole are bubbling, 12 to 15 minutes. Sprinkle with remaining 1 teaspoon dill. Let cool for 15 minutes. Serve.
Time
1½ hoursYield
Serves 8 to 10Ingredients
3 tablespoons vegetable oil
1 ½ pounds kielbasa sausage, halved lengthwise and sliced crosswise ½ inch thick
1 onion, chopped fine
Salt and pepper
⅛ teaspoon caraway seeds
¼ cup all-purpose flour
3 ½ cups chicken broth
½ cup half-and-half
2 pounds russet potatoes, peeled and cut into ½-inch pieces
3 slices hearty white sandwich bread, torn into 1-inch pieces
1 pound sauerkraut, squeezed dry (1 ½ cups)
2 tablespoons yellow mustard
1 tablespoon chopped fresh dill
Test Kitchen Techniques
Ingredients
3 tablespoons vegetable oil
1 ½ pounds kielbasa sausage, halved lengthwise and sliced crosswise ½ inch thick
1 onion, chopped fine
Salt and pepper
⅛ teaspoon caraway seeds
¼ cup all-purpose flour
3 ½ cups chicken broth
½ cup half-and-half
2 pounds russet potatoes, peeled and cut into ½-inch pieces
3 slices hearty white sandwich bread, torn into 1-inch pieces
1 pound sauerkraut, squeezed dry (1 ½ cups)
2 tablespoons yellow mustard
1 tablespoon chopped fresh dill
Test Kitchen Techniques
Ingredients
3 tablespoons vegetable oil
1 ½ pounds kielbasa sausage, halved lengthwise and sliced crosswise ½ inch thick
1 onion, chopped fine
Salt and pepper
⅛ teaspoon caraway seeds
¼ cup all-purpose flour
3 ½ cups chicken broth
½ cup half-and-half
2 pounds russet potatoes, peeled and cut into ½-inch pieces
3 slices hearty white sandwich bread, torn into 1-inch pieces
1 pound sauerkraut, squeezed dry (1 ½ cups)
2 tablespoons yellow mustard
1 tablespoon chopped fresh dill
Test Kitchen Techniques
Why This Recipe Works
Parcooking the potatoes on the stovetop for just 15 minutes guaranteed that this hearty midwestern casserole cooked evenly, with all the ingredients finishing at the same time. Instead of using canned soup, we made a flavorful sauce with onions, chicken broth, and half-and-half. To season the casserole, we added yellow mustard, caraway seeds, and fresh dill. Sauerkraut added a welcome crunch and tang to the dish, and a fresh bread-crumb topping contributed a welcome contrasting texture.
Before You Begin
Wellshire Farms Smoked Polska Kielbasa is our favorite kielbasa. Use russet potatoes here for the best texture.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat 2 tablespoons oil in Dutch oven over medium heat until just smoking. Add kielbasa and cook, stirring occasionally, until spotty brown, about 5 minutes. Using slotted spoon, transfer kielbasa to paper towel–lined plate, leaving fat in pot.
- Add onion, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and caraway seeds to fat in pot and cook until just softened, about 3 minutes. Stir in flour to coat onion and cook for 1 minute. Slowly whisk in broth and half-and-half until incorporated. Add potatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are just tender, about 15 minutes.
- Meanwhile, pulse bread, remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarsely ground, about 7 pulses; set aside.
- Off heat, stir sauerkraut, mustard, 2 teaspoons dill, and kielbasa into pot. Transfer mixture to 13 by 9-inch baking dish and sprinkle bread crumbs evenly over top. Bake until crumbs are golden brown and edges of casserole are bubbling, 12 to 15 minutes. Sprinkle with remaining 1 teaspoon dill. Let cool for 15 minutes. Serve.
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