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Brat 'n' Kraut Supper Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 35 min. YIELD:4-6 servings

Ingredients

  • 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

Directions

  • 1. 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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.