Special thanks to Barbara Blann for submitting this gooo-od recipe!
1 lb. of Purnell’s Hot Country Sausage
2 cans of Sauerkraut, drained
4-6 medium Idaho potatoes, peeled and cut in half
1/4 cup butter
1/2 cup milk (or substitute with half and half)
Salt and pepper to taste (optional)
Place potatoes in a pot, cover with salted water and bring to a rapid boil over high heat. Reduce the heat to medium-low, cover and simmer until potatoes are tender, about 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C).
While the potatoes are cooking, heat a large skillet over medium-high heat and cook the sausage until browned (about 10 minutes) and crumbly. Remove the skillet from the heat source to drain and discard the excess fat.
Once the potatoes are done, drain them and allow to dry slightly, about a minute. Add the potatoes back to the pot and use a hand masher twice around the pot to break the chunks up. Add the butter and milk and continue to mash until smooth and fluffy. Add salt and pepper to taste (optional) and mix for about 15 seconds.
Line a casserole dish with aluminum foil (optional, for an easier clean up) then spread the cooked sausage into the bottom of the dish. Top the sausage with the drained sauerkraut and then top that with the mashed potatoes. Bake in the oven for 20-30 minutes or until warm throughout. Serve with a side salad.