Sauerkraut and Sausage:
2 medium sweet onions, cut into wedges
5 carrots, peeled and cut into 1/2-inch pieces
1 32-oz. jar sauerkraut, drained
2 c. apple juice
1 Tbsp. caraway seeds
1 tsp. coarse ground pepper
2-lbs. smoked sausage, such as Polish (2 rings or 8 links, 5 inches each)
1/2 c. (2-oz.) Wisconsin Caraway Havarti or Caraway Jack Cheese*, shredded (or 3 1-oz. slices, halved)

Mashed Potatoes:
2 1/2-lbs. russet potatoes, cut into chunks
2 c. (8-oz.) Wisconsin Smoked Gouda Cheese, shredded
1 c. milk
1/2 tsp. salt
1/2 tsp. coarse ground pepper
1/2 c. Italian flat-leaf parsley

*Or plain Wisconsin Havarti cheese or Jack

Preheat the oven to 350° F.

For sauerkraut and sausage, in Dutch oven, combine onions, carrots, sauerkraut, apple juice, caraway seeds and pepper. Top with the sausage. Cover and bake for 1 hour.

Prepare mashed potatoes: In a 3-qt. saucepan, boil potatoes until tender (20 to 30 minutes). Drain potatoes; add the Smoked Gouda cheese. Mash the potatoes. Stir in milk, salt, pepper and parsley.

Spoon potatoes onto individual plates; top with sauerkraut and portions of sausage.

Makes 6 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.