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Brat 'n' Kraut Supper

 Brat 'n' Kraut Supper
Brown sugar and sauerkraut provide the sweet and sour flavor in this super skillet meal shared by Emily Chaney from Penobscot, Maine. The family-pleasing fare is chock-full of hearty bratwurst slices and potato chunks.
4-6 ServingsPrep: 20 min. Cook: 35 min.


  • 2 large onions, cut into 1/4-inch slices
  • 3 tablespoons butter
  • 3 medium potatoes, peeled and cubed
  • 1 can (14 ounces) sauerkraut, rinsed and drained
  • 2 cups white wine or chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons cider or red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 teaspoons caraway seeds
  • 1 bay leaf
  • Pepper to taste
  • 5 Johnsonville® Original Bratwurst, cut into 1/2-inch slices


  • In a large skillet, saute onions in butter until tender. Add the
  • potatoes, sauerkraut, wine or broth, brown sugar, vinegar, mustard,
  • caraway seeds, bay leaf and pepper. Cover and simmer for 35-40
  • minutes or until potatoes are tender. Stir in the bratwurst; heat
  • through. Discard bay leaf. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 440 calories, 25 g fat (10 g saturated fat), 58 mg cholesterol, 1,088 mg sodium, 30 g carbohydrate, 4 g fiber, 13 g protein.

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Brat 'n' Kraut Supper (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.