Preheat the oven to 400ºF.
Heat a large skillet over medium-high heat with about 1 tablespoon of the oil. Cook the kielbasa until brown and crispy, about 3-4 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
Add more oil to the pan, and carefully add the hash brown potatoes. Cook until brown and crispy, about 8-10 minutes (or according to package directions).
While the hash browns are crisping, place a medium size skillet over medium-high heat with a tablespoon of oil. Add the onion, garlic, salt and freshly ground black pepper and cook until tender, 5-6 minutes.
Sprinkle the flour over the ingredients in the pan and cook for about 30 seconds. Whisk in the stock, soy milk and mustard. Bring the gravy up to a bubble, then reduce the heat and add the sauerkraut. Cook until the gravy has thickened and the sauerkraut is heated through, 3-4 minutes.
Stir the reserved kielbasa into the gravy and sauerkraut, and transfer the mixture to a 9-inch by 13-inch casserole dish. Top with the hash brown potatoes. Transfer to the oven and cook about 20 minutes. Turn on the broiler for a few minutes at the end if you want things browned on the top.
Yeah, you have to kill your animal before you stuff it, and looking at it is
the stuffing of it.
-- Jack Spicer, "Vancouver Lecture 1"
This page was last modified on 2011 December 20.