German Sauerkraut And Potato Casserole

• 14 ounces sauerkraut, canned
• 800 g potatoes
• 1 (12 1/2 ounce) can vegetarian sausages (you can also use a larger can if you want more sausage in the casserole)
• 1 large onion, chopped
• 1 1/2 tablespoons canola oil
• 1 teaspoon cumin
• salt, to taste
• 3 1/2 ounces sour cream

1. Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
2. Skin the potatoes and cut in slices.
3. Cut the sausages in long slices.
4. In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
5. Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
6. In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
7. Bake it in the oven at medium heat for around a 1/2 hour.

sauerkraut, potatoes, vegetarian sausages, onion, canola oil, cumin, salt, sour cream

Taken from www.food.com/recipe/german-sauerkraut-and-potato-casserole-305829 (may not work)