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Hey there, friends!
Are you in the mood for some hearty comfort food?
Today, I’m excited to share my take on a German classic: the Oktoberfest sausage casserole.
It’s packed with flavors, and trust me, it’s perfect for cozy nights in.
Think juicy sausages, veggies, and a hint of spices all baked together.
Let’s dive into this deliciousness!
| Preparation Time | 30-45 minutes |
| Cooking Time | 60 minutes |
| Total Time | 90-105 minutes |
| Level of Difficulty | Medium |
Ingredients
- 14 thawed soft pretzels
- 3 cups warm mashed potatoes
- 24 oz cooked sausage links
- 1/3 cup honey mustard
- 24 oz warm sauerkraut
- 1 tablespoon coarse sea salt
- 8 oz grated swiss cheese
- Beer sauce for serving
Step 1: Prepare the Pretzel Crust
Lightly grease a casserole dish and line the bottom and sides with 10 frozen soft pretzels that have been thawed.
Fill a large loaf pan with baking beans or pie weights, grease the outside of it, and press it into the casserole dish so that it squashes the pretzels on the bottom and sides.
Transfer the casserole dish with the loaf pan to a preheated oven and cook at 325°F for 30 minutes.
After baking, remove the casserole dish from the oven, leave the loaf pan in the casserole dish, and let it cool for about 1 hour.
Step 2: Assemble the Layers
Once the pretzel crust has cooled, remove the loaf pan from the casserole dish.
Begin by topping the crust with a layer of warm mashed potatoes.
Follow this with layers of cooked sausage links, sweet mustard, and warm sauerkraut.
Repeat this layering process until you reach the top of the dish, ensuring that sauerkraut is the final top layer.
Step 3: Create the Lattice Topping
Unfold the remaining 4 thawed pretzels and arrange them in a lattice pattern over the top of the casserole.
Sprinkle coarse sea salt and grated Swiss cheese on top of the pretzel lattice to add flavor and texture.
Step 4: Final Bake and Serve
Transfer the casserole dish back to the warm oven and cook at 325°F for an additional 30 minutes, or until the lattice topping is golden brown and the cheese is melted and bubbly.
Serve the German Oktoberfest casserole with beer sauce and a nice, cold mug of beer.
Prost!
