The German Soviet Pact is a playful, hearty casserole that brings together the comforting flavors of German and Russian cuisines in one dish. It layers savory sausage, sauerkraut, and potatoes with a creamy, tangy sauce, then tops it all with cheese for a satisfying bake. This fusion is perfect for cold nights, feeding a crowd, or simply enjoying a unique and delicious meal that bridges culinary traditions.
Ingredients
- 1 lb (450 g) smoked sausage (such as kielbasa or bratwurst), sliced into ½-inch rounds
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (500 g) sauerkraut, drained and rinsed
- 1 tsp (5 g) caraway seeds
- 1 tsp (5 g) smoked paprika
- ½ tsp (2.5 g) black pepper
- 3 cups (700 g) cooked potatoes, peeled and sliced (about 4 medium potatoes)
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) beef or vegetable broth
- 1 tbsp (15 g) Dijon mustard
- 1 cup (100 g) shredded Swiss cheese (or Emmental)
- 2 tbsp (30 g) butter, cut into small pieces
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with a little oil or butter.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
- In the same skillet, add the chopped onion and cook over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the sauerkraut, caraway seeds, smoked paprika, and black pepper. Cook for 3-4 minutes, stirring occasionally, to let the flavors meld. Remove from heat.
- In a small bowl, whisk together the sour cream, beef broth, and Dijon mustard until smooth.
- Assemble the casserole: Spread half of the sauerkraut mixture evenly in the prepared baking dish. Top with half of the sliced potatoes, then half of the browned sausage. Repeat the layers with the remaining sauerkraut, potatoes, and sausage.
- Pour the sour cream mixture evenly over the casserole. Dot the top with the butter pieces.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the shredded Swiss cheese over the top, and continue baking uncovered for another 20-25 minutes, until the casserole is bubbly and the cheese is golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Rinse the sauerkraut: If you prefer a milder flavor, rinse the sauerkraut thoroughly under cold water and squeeze out excess liquid before using. This reduces the tanginess.
- Use leftover potatoes: This is a great way to use up boiled or baked potatoes. If using raw potatoes, slice them thinly and parboil for 5 minutes before layering to ensure they cook through.
- Don’t skip the rest: Letting the casserole rest after baking helps it set and makes serving easier. It also allows the flavors to meld together.
- Make it ahead: You can assemble the casserole (without the cheese) up to a day in advance. Cover and refrigerate, then add the cheese and bake as directed, adding about 10 minutes to the baking time.
Serving Suggestions
Serve this hearty casserole with a side of crusty rye bread or a simple green salad dressed with a light vinaigrette to cut through the richness. It also pairs wonderfully with a dollop of extra sour cream and a sprinkle of fresh dill. For a complete German-inspired meal, offer it alongside a cold beer or a glass of sparkling water with lemon.
Variations
- Meatless version: Replace the smoked sausage with smoked tofu or a plant-based sausage alternative. Sauté it in the same way and proceed with the recipe.
- Add apples: For a touch of sweetness, add one peeled, chopped apple to the sauerkraut mixture when cooking. It complements the tangy kraut and sausage beautifully.
- Spice it up: Add a pinch of red pepper flakes or a diced jalapeño to the onion mixture for a subtle heat.
- Cheese swap: Use Gouda or a sharp cheddar instead of Swiss for a different flavor profile.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave on medium power for 2-3 minutes, or reheat the entire casserole in a 350°F (175°C) oven covered with foil for 15-20 minutes, until heated through. The casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh potatoes instead of cooked? Yes, but you’ll need to adjust the cooking time. Slice raw potatoes thinly (about â…› inch) and toss them with a little oil before layering. You may need to increase the covered baking time by 10-15 minutes to ensure they are tender.
What if I don’t have caraway seeds? Caraway seeds have a distinct flavor, but you can substitute with fennel seeds or omit them altogether. The dish will still be delicious, just with a slightly different aromatic profile.
Can I make this in a slow cooker? Yes, you can. Layer the ingredients in a slow cooker as directed, pour the sauce over, and cook on low for 4-5 hours or on high for 2-3 hours. Add the cheese during the last 30 minutes of cooking.
Is this dish gluten-free? It can be. Check the labels of your sausage and broth to ensure they are gluten-free. Most smoked sausages and broths are, but it’s always best to verify. The rest of the ingredients are naturally gluten-free.
Can I reduce the fat content? Use a leaner sausage like turkey kielbasa, substitute Greek yogurt for the sour cream, and use reduced-fat cheese. The texture may be slightly less creamy, but it will still be tasty.
Why does my casserole come out watery? This usually happens if the sauerkraut wasn’t drained well enough or if you used raw potatoes that released moisture. Make sure to drain and squeeze the sauerkraut thoroughly, and if using raw potatoes, pat them dry before layering.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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