Little Smokies and Sauerkraut Pie made with Yoghurt Recipe

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Little Smokies and Sauerkraut Pie

This is a classic German recipe known as Sauerkrautpastete or Sauerkraut Puff-Pie.
It's a delicious addition to your weeknight repertoire.

1 pound little smokie sausages
1 14.5-oz. can sauerkraut, drained
2 deep dish pie crusts
1 cup Plain Mountain High Yoghurt
3 tablespoons tomato sauce
1 tablespoon paprika
1 tablespoon maple syrup
¼ teaspoon black pepper

Slice sausages into ½ inch rounds. Line the bottom of one 9-inch pie crust with one half of the sliced sausages, completely covering it. Layer ½ of the sauerkraut on top of the sliced sausages. Repeat with another layer of sausages and then top with the remaining sauerkraut. Pat down firmly.

In a small glass or ceramic bowl, combine yoghurt, tomato sauce, paprika, syrup, and pepper, mixing well. Pour mixture over the top of the sauerkraut, spreading evenly. Use the second pie crust to top or decorate the pie, folding edges under and crimping. Bake at 350°F for about 60 minutes, until pie crust is golden and pie is bubbling.

Makes 6 servings.

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