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I grew up on our family farm of over 100 years, where my dad still raises corn, beans and wheat, as well as hauling grain and cattle. My husband, Tommy, and I farm and ranch on his family’s farm where we raise Angus cattle, corn, beans, and wheat near Eustis, Nebraska. We enjoy spending time together

whether it be work or play. My husband is living his dream working the land – something that definitely has to be in your blood!

The town we live near, Eustis, is a German community and this is a great German recipe. Eustis is also the Sausage Capital of Nebraska! We make our own sausage each year and when I was a kid, my family would take part in making sauerkraut with the Loshonkohl family that put up sauerkraut to sell each year. It included all aspects of the art, but most memorable is stomping the kraut. We would put plastic bags over our legs and get in the big barrels and stomp the salt and juices into the cabbage. It was a lot of work for everyone involved, but the best kraut ever!

Potato Sauerkraut Casserole
Ingredients
Summer Sausage (We make our own yearly out of deer meat, pork and beef, but if you want to buy some good stuff, I suggest Lone Wolf summer sausage found in stores in Nebraska.)
1 can Sauerkraut (I use Frank’s Kraut)
10 large potatoes, mashed
Butter
Salt & Pepper

Directions
1. In a casserole dish layer sausage, then sauerkraut, then potatoes.
2. Salt and pepper the top and put a few pats of butter on top of the potatoes.
3. Cover and bake at 350 degrees for 30-60 minutes.

This is great as leftovers or good to freeze, too!





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