It was a dark and stormy night …

All right, that’s not the best opening for anything, but when it is a dark and stormy night, there’s nothing better than a dish of comfort food, hot and hearty, to warm you through. And it’s even better when the dish is easy to prepare and relatively inexpensive. That’s the thought behind the following recipes. The first is a holdover from my mother. I don’t think she invented it, but I’ve never seen it anywhere else. Perhaps it speaks to my German roots, but I love flavor combinations that include sauerkraut and sausage and this easy casserole does both. It’s also economical and can be made ahead, refrigerated and popped into the oven for a quick dinner. Mom always called it her sauerkraut casserole, but that may not thrill the kids, so we’d suggest a different name … maybe Spud Sausage Surprise.

Spud Sausage Surprise

1 pound breakfast sausage
2 cups sauerkraut, approximate
3 cups mashed potatoes
Paprika (smoked paprika is an alternative and adds a delicious flavor profile)

Brown sausage in a pan and drain well. If you use canned or jarred sauerkraut (some people do make their own), be sure to rinse it well. Most people have a negative view of sauerkraut because it is often not handled properly. Empty sauerkraut into a colander and rinse under cold running water for a minute, stirring to make sure all the sauerkraut is well rinsed. Rinsing sauerkraut well removes the overly strong flavor and can make it palatable for younger diners.
In a deep casserole pan, layer the sausage on the bottom. Layer on sauerkraut to no deeper than 1 inch. Use a half-inch layer if you intend to feed young children. Top with mashed potatoes in a two-inch layer. Be sure to seal the top of the casserole completely. Sprinkle with paprika and bake in a 350-degree oven until the edges of the mashed potates begin to brown and crust.

If you’re making this ahead, hold off on the paprika and cover with plastic wrap. Refrigerate. Top with paprika just before it goes into the oven. If you like a nice brown top, you can substitute the paprika with an egg wash or even a thin layer of a shredded cheese of your choice.

Waldorf Astoria Stew

This also is not an original recipe. It was a favorite of Frances Abrams, the mother of former Tribune reporter Joan Abrams. She said she received it from another friend years ago. Rumor (and the title) indicate it originated in the kitchen of the Waldorf Astoria Hotel, but who knows? It is almost ridiculously easy to make, inexpensive and can be put into a slow cooker. I occasionally change it up by adding cabbage, but that’s a personal preference.

2 pounds stew meat
1 large onion, diced
4 sticks of celery, cut into 2-inch pieces
4 medium potatoes, quartered
4 medium carrots, cut into 1-inch chunks
1 can of tomato soup
3 tablespoons tapioca
1 tablespoon of sugar
Salt and pepper
Bay leaf
Frozen peas, optional

This is another layered dish and it’s important the meat goes on the bottom, especially if you’re using a slow cooker, where it will be thoroughly cooked. Layer vegetables on top. This is where I add the cabbage chunks. In a small bowl, mix soup with 1 can of water, tapioca, sugar, salt and pepper.

Pour mixture over meat and vegetables and top with a bay leaf. Cover firmly. Bake for five hours at 250 degrees OR on low in a slow cooker for 6 to 8 hours. Remove the bay leaf. Just before serving stir to mix the layers of vegetables with the gravy. This is where to add the frozen peas, if you’re a fan of the color and flavor. I’m not, so peas aren’t a part of my dish.

Serve with a warm, crusty loaf of bread.
 

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