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A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. "I adapted a baked stew recipe that appeared in a newspaper," says Susan Holmes from Germantown, Wisconsin. "This is so comforting on cold winter evenings."
Nutritional Facts 1 serving (1 cup) equals 516 calories, 36 g fat (15 g saturated fat), 98 mg cholesterol, 1,032 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Creamy Bratwurst Stew in Quick Cooking January/February 2005, p41
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 09, 2012 by lindallang
My whole family loves it!
Reviewed on Dec. 06, 2011 by leslie1966
This was very good!! Next time I will reduce the black pepper to 1/8 tsp. It seemed a little overwhelming. covered the natural taste of the bratwurst a bit. Otherwise, I wouldn't change a thing!!
Reviewed on Jul. 08, 2011 by jennifer1973
We liked this too. It is nice and thick and it is a good change of pace from most of the regular stews I make. It is in my recipe file and I will make it years to come. Thanks for a good dish!
Reviewed on Jan. 18, 2011 by aprilshowalter
One of our winter favorites! My slow-cooker needed much less than 7 hours, though.
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