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Bavarian Bratwurst Supper

Bavarian Bratwurst Supper
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.
4 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

  • 4 Wright® Brand Bacon strips, diced
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  • 4 Johnsonville® Original Brats, cut into 2-inch pieces
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  • 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.
© Taste of Home 2013

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Bavarian Bratwurst Supper (continued)

Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013