Yields 6 servings

Ingredients

12 oz Luxemburg Sausage

2-14 oz cans of Bavarian style sauerkraut

½ onion, thinly sliced

1 tsp salt

1 tsp black pepper

6 medium sized potatoes

2 tablespoons butter

¼ milk*

Fresh parsley flakes

Additional butter for mashed potatoes

Instructions

Prepare casserole dish with cooking spray

Drain juice from one can of the sauerkraut, retain juice from the other.

Combine the sauerkraut, juice, and onion

Mix in salt and pepper

Fill casserole dish with mixture and place ring of Luxemburg sausage on top

Cover with tinfoil and bake at 350 until heated through. About 30-40 mins.

Meanwhile, peel and quarter potatoes.

Boil in saucepan on stove top until tender. About 20 minutes.

Drain and mash potatoes mixing in butter and milk. You can mash by hand, but I like to use my hand mixer.

*Adjust the amount of milk to your preference. The more milk added, the thinner the potatoes will be.

Serve as a side dish with additional butter and a sprinkle with fresh parsley

Adapted from: Sugar, Spice and Family Life

Luxemburg Sausage  (nutrition info located in photo section)

As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.