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Bavarian Bratwurst Supper Recipe

Bavarian Bratwurst Supper Recipe photo by Taste of Home

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My family enjoys the flavors of hot German potato salad and bratwurst, especially during the cooler months. This original skillet recipe is truly a one-dish meal, combining meat, potatoes, apple and sauerkraut. For a lower-fat version, try using turkey bratwurst and turkey bacon.

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Bavarian Bratwurst Supper Recipe

Prep: 10 min. Cook: 50 min.

Yield: 4 Servings

10 50 60

Ingredients

4 bacon strips, diced
4 fresh bratwurst links, cut into 2-inch pieces
1 medium tart apple, chopped
1 medium onion, chopped
1/2 cup cider vinegar
3 tablespoons brown sugar
1 tablespoon spicy brown mustard
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups frozen cubed hash brown potatoes, thawed
1 can (14 ounces) Bavarian-style sauerkraut, drained

Directions

In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook and stir bratwurst for 10-12 minutes or until a thermometer reads 160°. Remove with a slotted spoon. Drain, reserving 2 tablespoons of drippings. Saute apple and onion in drippings until lightly browned.
Stir in the vinegar, brown sugar, mustard, salt, pepper and bratwurst. Cover and cook for 12 minutes. Add potatoes and sauerkraut; cook and stir 12 minutes longer or until heated through. Sprinkle with bacon. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 453 calories, 25 g fat (9 g saturated fat), 56 mg cholesterol, 1,590 mg sodium, 40 g carbohydrate, 5 g fiber, 17 g protein.

Originally published as Bavarian Bratwurst Supper in Country Woman January/February 2000, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Bavarian Bratwurst Supper

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Reviewed on Jan. 20, 2013 by kidfarm

Great flavor, I doubled the recipe and combined it all in a crock pot.

Reviewed on May. 06, 2012 by kalynne

It's just okay and on the dry side: my preference would be to increase the cider/mustard sauce, definitely add more bacon (!), use a sausage with more flavor than a brat, and decrease the potatoes and sauerkraut somewhat.