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.
All I know is what the words know, and dead things, and that
makes a handsome little sum, with a beginning and a middle and
an end, as in the well-built phrase and the long sonata of the dead.
-- Samuel Beckett
This page was last modified on 2011 December 20.