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

Saucy Bratwurst Supper Recipe

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For a change-of-pace dinner menu, I pull out this sensational bratwurst recipe. The caraway and other seasonings give this meaty main dish wonderful old-world flair. My husband thinks it's terrific. -Robin Huber, Calgary, Alberta
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 4-6 servings

Ingredients

  • 4 to 6 fresh Johnsonville® Original Bratwurst
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 cups sliced fresh mushrooms
  • 2 medium tomatoes, chopped
  • 2 tablespoons cider vinegar
  • 1 bay leaf
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup apple juice
  • 2 tablespoons cornstarch
  • 1/4 cup water

Nutritional Facts

1 serving (1 each) equals 251 calories, 17 g fat (6 g saturated fat), 34 mg cholesterol, 520 mg sodium, 15 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. In a large skillet, brown bratwurst; remove and set aside. In the same skillet, saute onion and garlic in oil until tender. Add mushrooms, tomatoes, vinegar, bay leaf, caraway, salt and pepper. Cook and stir for 2-3 minutes.
  2. Return bratwurst to skillet. Add apple juice; bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until a thermometer reads 160°.
  3. Discard bay leaf. Remove bratwurst; keep warm. Combine cornstarch and water until smooth. Gradually add to sauce mixture; bring to a boil. Boil and stir for 2 minutes. Serve with the bratwurst. Yield: 4-6 servings.
Originally published as Saucy Bratwurst Supper in Taste of Home August/September 1998, p29

Nutritional Facts

1 serving (1 each) equals 251 calories, 17 g fat (6 g saturated fat), 34 mg cholesterol, 520 mg sodium, 15 g carbohydrate, 2 g fiber, 10 g protein.

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

Reviews for Saucy Bratwurst Supper(1)

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MY REVIEW
Reviewed Nov. 4, 2009

This is delicious, BUT it makes a ton of sauce. We freeze the leftover sauce and when we're in the mood for it again, we buy a new package of bratwurst links, brown them, then add the sauce. Easy!

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