German Oktoberfest Casserole With Pretzels, Sauerkraut, And Sausages
Prep Time: 15 minutes
Cooking Time: 1 hour
Difficulty Level: Easy
- 14 frozen soft pretzels, thawed
- 3 cups mashed potatoes, warmed
- 24 oz sausage links, cooked
- ⅓ cup sweet mustard
- 24 oz sauerkraut, warmed
- 1 tbsp coarse sea salt
- 8 oz Swiss cheese, grated
- beer sauce to serve
1. 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. Remove the casserole dish from the oven, leave the loaf pan in the casserole dish, and let cool for about 1 hour.
2. Remove the loaf pan from the casserole dish and top the pretzel crust with a layer of warm mashed potatoes, followed by layers of cooked sausage links, sweet mustard, and warm sauerkraut. Continue layering in this order until you have reached the top, with sauerkraut being the top layer
3. Unfold the remaining 4 thawed pretzels and arrange them in a lattice pattern on top of the casserole. Sprinkle coarse sea salt and grated Swiss cheese on top.
4. Transfer the casserole dish back to the warm oven and cook at 325°F for another 30 minutes. Serve the German Oktoberfest casserole with beer sauce and a nice, cold mug of beer. Prost!
Get the recipes for the 3 Giant Stuffed Pretzels featured in the bonus video.