- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Bavarian Bratwurst Supper
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"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."
"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."
"Great flavor, I doubled the recipe and combined it all in a crock pot."
"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."