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Bavarian Bratwurst Supper Recipe
Bavarian Bratwurst Supper Recipe photo by Taste of Home

Bavarian Bratwurst Supper Recipe

Read Reviews (3)
4.2 3
Publisher Photo
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 bacon strips, diced
  • 4 fresh Johnsonville® Original Bratwurst, 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 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.

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

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.

Medium-Bodied White Wine

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

Reviews for Bavarian Bratwurst Supper(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Jan. 20, 2013

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

MY REVIEW
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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