Ingredients
1-1/2 pounds bulk Italian sausage1 small onion, chopped2 cans (one 16 ounces, one 8 ounces) sauerkraut, undrained1-1/2 teaspoons brown sugar3/4 teaspoon poultry seasoning7 to 8 medium potatoes1/3 cup milkPinch pepper1/2 teaspoon salt, optional2 tablespoons butterPaprika and chopped fresh parsley, optional
Preparation
In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Add sauerkraut, brown sugar and poultry seasoning; cover and simmer for 1 hour. Transfer to an ungreased 13-in. x 9-in. baking dish.
Meanwhile, cook potatoes until tender; drain and mash slightly. Add milk, pepper and salt if desired; mash until smooth. Spread evenly over sausage mixture; dot with butter.
Bake at 350° for 20-25 minutes or until potatoes are lightly browned. Garnish with paprika and parsley if desired.
