Smoked Sausage And Sauerkraut Casserole - cooking recipe

Ingredients

6 fully cooked smoked sausage links, such as German or Polish sausage (about 1 1/2 lb.), cut into thirds
1/4 c. packed brown sugar
2 Tbsp. country style Dijon or German style mustard
1 tsp. caraway seeds
1/2 tsp. dill weed
1 jar (32 oz.) sauerkraut, drained
1 small green bell pepper, stemmed, seeded and diced
1/2 c. (2 oz.) shredded Swiss cheese

Preparation

Place sausage in large skillet with 1/3 c. water. Cover; bring to a boil over medium heat. Reduce heat to low; simmer covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly. While sausage is cooking, combine sugar, mustard, caraway seeds and dill in medium saucepan; stir until blended. Add sauerkraut and bell pepper; stir until well mixed. Cook, covered, over medium heat 10 minutes or until very hot. Spoon sauerkraut mixture into microwavable 2 to 3 qt. casserole; sprinkle with cheese. Stir sausage into sauerkraut; cover. Microwave on HIGH 30 seconds or until cheese melts. Makes 6 servings.