I mulled this recipe from Hillshire Farm over for a while, wondering if it might be a little too basic and not to every one's liking. I love cabbage in any way, shape or form, especially sauerkraut and if you use the good, refrigerated variety that comes in a two pound bag, it really makes a difference. This is a good camping recipe with few ingredients and easily assembled.
I baked the casserole in my 10 inch deep dutch oven with 10 coals in a ring around the bottom, 15 around the edge of the lid with 6 briquettes spaced evenly in the center. I used a 12 oz. package of Grands Jr. Buttermilk biscuits, if you want to use the regular Grands, just be sure you're using a larger or deeper oven, I have found they sometimes fuse to the lid in a regular 10 inch oven when used as a casserole topping. I forgot to buy Swiss cheese and substituted with Cheddar, the Swiss will probably remind you more of a Reuben sandwich. Butter the biscuits and serve it with a bold and spicy mustard for a hearty, camper's, one pot dinner.
Polska and Biscuit Bake
1 12 to 14 oz package Polska Kielbasa
2 to 3 cups drained sauerkraut
2 Tblsp mayonnaise
2 cups (8 oz) shredded Swiss cheese
1 7.5 oz can refrigerated buttermilk biscuits
Lightly oil or spray 10 inch dutch oven.
Cut sausage into 1/2 inch slices; set aside.
Combine sauerkraut and mayonnaise in small bowl; spread in bottom of prepared dutch oven.
Lay kielbasa on top; sprinkle with cheese.
Bake at 400 degrees for 15 minutes.
Place uncooked biscuits on top of cheese.
Bake an additional 12-15 minutes or until biscuits are golden brown.
Makes 4-6 servings.
|Layer sauerkraut, kielbasa and cheese in prepared dutch oven|
flaky and golden brown