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.
Recommended:
30 German Beer Garden Copycat Recipes
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 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 fully cooked bratwurst links, 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.
Originally published as Brat 'n' Kraut Supper in Quick Cooking
May/June 2000, p52
Reviews forBrat 'n' Kraut Supper
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Apr. 5, 2012
"Great!
I varied the recipe a little and left out the potatos. I use two 14 oz. Kielbasa (Hillshire Farms), 1 large pkg. of Kraut. I grill up the onionsand put them aside, then grill the sliced Kielbasa in the same pan. I put the chicken broth and other ingredients into the pan with some of the Kielbasa, swish it around to get all the bits off the bottom, then throw everything in the crock pot. Leave it on low for the day, and have supper ready when you get home!"MY REVIEW
Reviewed Jan. 8, 2012
"I have been making this for the past few years (since it was published ) we love it!"
