Thanks to Jill T. for sending in the inspiration for this recipe from Eating Well. The pairing of sausage and sauerkraut is common in German and Polish cuisine, and the sweet softened apples add a delicious pop of flavor.
Preheat oven to 400°F.
Heat some oil in a large skillet over medium. Add onion and cook, stirring for just a few minutes, till they start to develop some color.
Stir in caraway (or fennel) seeds and cook until fragrant, about 1-2 minutes. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes.
Stir in sausage, sauerkraut or shredded green cabbage, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
Toss potato slices with the melted butter and a pinch of salt in a bowl until coated. Cover the dish with tightly overlapping potato slices.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving, and top with the minced parsley.