There’s an annoying trend on the internet these days. Maybe some of you have been unfortunate enough to experience it, also. I’m talking about the dreaded recipe exchange. This is the kind of thing that used to be in a chain letter in the days before the web.
The premise is simple enough. Write out your easiest recipe; something you know off of the top of your head. Send it to the name on the top of the list and add your name to the bottom. In essence, you’ll collect 3,784 recipes in four days if no one breaks the chain. (“Because, after all…we can all use new recipes!”) *gag*
The biggest problem with this would be a) refer to the first line of this article. It’s annoying! And b) by sending me this, someone is implying that I want to cook.
After careful consideration, I’ve decided that instead of ignoring all of these pleas for my favorite “off the top of my head” recipe, I would post it here, then just send everyone a link to this article when I get the next annoying request. Given the time of year and the impending necessity of pork and sauerkraut in the very near future, I decided to share my very easy recipe for what we call Sauerkraut Pie. It’s not really a pie so just quit going “eewww!”, be quiet and read.
First thing you do is brown some sausage. The kind that comes in a roll, like the Bob Evans stuff, works fine. I don’t know how much it weighs. Like a pound or something? Whatever, just buy a roll and brown it.
Next, drain the fat and put it in a casserole dish. I don’t know the size. I use a square one. Figure it out, okay? Whatever size you need to hold all this crap will work just fine. Cover it with a can of drained sauerkraut. I probably should have told you to drain it before, but I didn’t, so deal with it. Go check your email while you wait. I don’t know what size can. One of those smaller ones, but not too small; just a can. Maybe you like more kraut, so adjust it whenever you feel like it. If your dish fails, you can’t blame me.
Step three would be where you cover the sausage and kraut with a container of Bob Evans mashed potatoes. Just one of those regular sized ones. I don’t know if they come in gigundo size or not, but don’t get one if they do. Actually, you’ll want to take the potatoes out of the container before you cover the other stuff with it. I like to heat them a little in the microwave or let them come to room temperature before I use them because they’re easier to manage. Bring the potatoes to the edges of the casserole dish and kind of seal the edges of them to the dish. Brush the spuds with melted butter and sprinkle the top with parmesan cheese. I don’t know how much butter or parmesan. Just some, okay?
Bake it at somewhere around 350-400 degrees for like forty-five minutes or an hour. It’s done when it starts to brown. Eat it. Yum.
Oh, I probably should have told you to take some Gas-X or Beano or Pepcid before you eat it so you don’t ruin everyone else’s evening.