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Bavarian Bratwurst Supper Recipe
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Bavarian Bratwurst Supper Recipe

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4.5 4 6
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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.
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 50 min.
MAKES: 4 servings

Ingredients

  • 4 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 each: 453 calories, 25g fat (9g saturated fat), 56mg cholesterol, 1590mg sodium, 40g carbohydrate (21g sugars, 5g fiber), 17g protein.

Directions

  1. 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.
  2. 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.
Originally published as Bavarian Bratwurst Supper in Country Woman January/February 2000, p31


Reviews for Bavarian Bratwurst Supper

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
NH-rescue User ID: 4255840 221994
Reviewed Mar. 4, 2015

"I was hoping to have some leftovers of this dish, but my family enjoyed it so much it was gone at supper!

I didn't find it dry because i used fresh diced potatoes that I sauteed in bacon fat until they were like hash browns. I also used chorizo instead of sausage, which added a lot of flavor."

MY REVIEW
kimb0 User ID: 7108367 27259
Reviewed Feb. 2, 2014

"This was really good, but after mixing it all together it seemed pretty dry, so added more vinegar/sugar/mustard. Will definitely make again with those tweaks."

MY REVIEW
kidfarm User ID: 6793356 73634
Reviewed Jan. 20, 2013

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

MY REVIEW
kalynne User ID: 3906971 71833
Reviewed May. 6, 2012

"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."

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