Sausage and Sauerkraut Casserole

You know that I am always doubling recipes, right?  Well, this one, I cut in half.  Because I LOVE it! But no one else at my house does, and my husband will eat it with me for variety's sake once in a while. Cabbage love is a lonely place.  (I think we've discussed this before...) But if you are a cabbage lover, I would not want to deprive you of this scrumptious recipe.  This is quick to make, and filling with a crusty slice of bread.

Sausage and Sauerkraut Casserole
6 fully cooked, smoked sausage links such as German or Polish
1/4 c. packed brown sugar
2 Tbsp. Dijon mustard
1 tsp. caraway seeds
1/2 tsp. dried dill weed
1 jar (32 oz.) sauerkraut, rinsed, well-drained
1/3 c. diced green pepper
1/2 c. shredded Swiss cheese
Slice each sausage link into four or five chunks. Place sausage in a large skillet with 1/3 c. water.  Cover; bring to a boil over medium heat.  Reduce heat to low; simmer covered 10 min. Uncover and simmer until water evaporates and sausages brown slightly.
While sausage is cooking, combine sugar, mustard, caraway and dill, sauerkraut and pepper in a microwave safe casserole dish.  Stir and microwave 2-3 min. until hot and sugar dissolves.  Sprinkle cheese over sauerkraut and top with sausage.  Mircrowave 4-5 min. or until cheese melts.

Jenny