Bortz/Gerlach Noodles, Sausage and Kraut
2 lb. loose breakfast sausage
10 oz. pkg. wide noodles (I use extra wide)
2 bags (barrel cured Cortland if possible) sauerkraut, drained
Salt and pepper
Brown sausage and drain fat.
Cook noodles according to package directions.
Alternate layers of noodles, sauerkraut and sausage in 3-quart casserole or 9x13 inch pan. Salt and pepper to taste.
Add water, if needed. I use about a half cup of the kraut juice
Cover and bake at 350 degrees for 1 hour or longer. The top layer of kraut will turn lightly brown when it's done
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