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German Hunter Pie

Source of Recipe


Pike Place Market (Seattle, WA)






List of Ingredients



• 1 lb. loop of Kielbasa or Polish sausage
  
• 1 (14-oz.) can sauerkraut
  
• 2 to 3 large russet potatoes
  
• 1/3 cup hot milk
  
• 2 Tbsp butter
  
• Salt and pepper to taste
  
• 1/2 cup grated sharp Cheddar cheese
  






Instructions



1. Cut the sausage into 1/2- to 1-inch slices, then cut the slices lengthwise. In a large skillet, brown the sausage over medium heat. Stir occasionally to keep them from burning.
   
   
2. As the sausage browns, open the sauerkraut. Drain and set aside the liquid (don't discard it!)
   
   
3. When the sausage is browned and heated through, add the sauerkraut to the skillet. Mix with the sausage thoroughly. Add a little of the sauerkraut liquid as needed and stir to deglaze the pan. Heat through.
   
   
4. Stir in the rest of the sauerkraut liquid. Bring to a boil, cover the pan, and reduce heat to low. You want to reduce the liquid by about half. (Check occasionally to make sure the liquid has not boiled away. Stir occasionally to keep the mixture from sticking. You can add a little water as needed to keep the mixture moist. You don't want it either too soupy or too dry.) Cook over low heat for about 20 minutes, or as long as it takes you to make the mashed potatoes.
   
   
5. While the sausage and sauerkraut mixture is cooking, make the mashed potatoes and preheat oven to 350 degrees. Boil the potatoes until fork-tender and drain. Return the drained potatoes to the pan, over very low heat, to remove all of the moisture. Mash the potatoes with a potato masher; add as much of the hot milk as needed, plus the butter, salt, and pepper. (Avoid over-processing the potatoes.)
   
   
6. Assemble the casserole: Scoop the sausage and sauerkraut mixture into a 6x6x3-inch casserole dish. Spread about 1 to 1-1/2 inches of mashed potatoes over the top. (Tip: Set aside leftover mashed potatoes for potato pancakes later.) Sprinkle the cheese over the casserole.
   
   
7. Bake, covered, in a 350-degree oven for about 30 minutes. During the last 10 minutes of cooking, remove the lid to boil off any excess liquid and to brown the cheese. (Tip: Place a cookie sheet underneath the casserole to catch any liquids that boil over.)
   
   
8. Remove the casserole and let it rest for 10 minutes before serving.
   
   Serve with a crisp German wine and a winter vegetable on the side.