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Bavarian Bratwurst Supper
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.
Ingredients
- 4 bacon strips, diced
- 4 fresh bratwurst links, 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
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.
Nutrition Facts
1 each: 453 calories, 25g fat (9g saturated fat), 56mg cholesterol, 1590mg sodium, 40g carbohydrate (21g sugars, 5g fiber), 17g protein.
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