Bratwurst With Sauerkraut and Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sauerkraut (1 can), drained
- 1onion, sliced thin
- 1tablespoon butter
- ½cup dry white wine
- 1cup chicken stock
- 1tablespoon brown sugar
- 1tablespoon white wine vinegar
- Coarse salt and freshly ground pepper to taste
- 8bratwurst sausages
- 12small red-skinned potatoes
Nutritional analysis per serving (4 servings)
742 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 123 grams carbohydrates; 16 grams dietary fiber; 11 grams sugars; 23 grams protein; 2030 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
- Step 2
Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
- Step 3
Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
- Step 4
Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
- Step 5
While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
- Step 6
To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
- This goes well with horseradish cream sauce and mustard.
Private Notes
Comments
Replace the sugar with a chopped apple and 1 tablespoon of caraway seeds
It was game day, so I made this in a crock pot (yes, a crock pot!) by first browning the onions in butter (as called for) and then the browning bratwurst before adding both to the pot with the other ingredients except for potatoes, which I later boiled and mashed. Then I sat back to watch the Jets beat Miami.
Slow cooking mellowed the kraut, peaked the flavor of the wursts and made a delicious jus for mashed potatoes. Great play of flavors from this recipe’s ingredients.
I recommend boiling brauts in beer.
Use left over beer/brauts liquid to make a cheese sauce with 8oz cream cheese and cheddar along with ground mustard, cumin and cayenne to taste (be liberal its takes a bit to power through the cheese)
This sauce goes a long way on game day.
Plus at least one apple and a Tsp of caraway seeds for authenticity, at least in the German states where I have lived.
I made it w/o the potatoes - used apple juice instead of wine, added a tbs of caraway seeds to the sauerkraut while it simmered. Home run. Nothing was left. Excellent.
I simmered the brats with the sauerkraut and then finished under broiler (step 5). This recipe was amazing! Super simple and so much flavor. I will be making this again.
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