BRATWURST WITH SAUERKRAUT AND POTATOES
Provided by Moira Hodgson
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
- Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
- Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
- Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
- While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
- To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
Nutrition Facts : @context http, Calories 740, UnsaturatedFat 9 grams, Carbohydrate 123 grams, Fat 17 grams, Fiber 17 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 2027 milligrams, Sugar 11 grams, TransFat 0 grams
BRAT SAUERKRAUT SUPPER
Ann Christensen of Mesa, Arizona shares this stick-to-your-ribs German dish that's sure to satisfy even the biggest appetite at your house. Sliced apple and apple juice lend mellowing sweetness to the tangy sauerkraut, flavorful bratwurst, red potatoes and bacon. Serve it alongside rye bread.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients. Top with bratwurst. Cover and cook on high for 4-5 hours or until potatoes are tender. Discard bay leaf. Sprinkle with bacon.
Nutrition Facts :
GERMAN SAUERKRAUT & BRATWURST & BACON ONION POTATOES
This is authentic! I lived in Germany for 3+ years, and this is the way my German neighbor taught me to make delicious sauerkraut. Takes a bit more time than just opening up a briny can of kraut and heating thru on the stove ... but it is SO worth it. Add some nicely browned Bratwurst, some applesauce (Apfelmousse), some fries (Pommes Frites), some brown bread (Graubrot or Schwarzbrot)... and you have a great meal, as prepared in the style of the Hessen region of Germany!
Provided by Terrie Hoelscher @Blessed1
Categories Other Main Dishes
Number Of Ingredients 21
Steps:
- Melt 3 T. butter in large skillet. Over medium heat, brown the apples and onions in the melted butter, until they are nicely caramelized and tender, stirring constantly.
- Put WELL-RINSED AND DRAINED sauerkraut in the pan with the apples and onions. Sprinkle the brown sugar over all, and toss well in the browned butter that's in the pan.Turn to LOW, add the beer, black pepper and [optional] caraway seed. Cover. Cook the sauerkraut/apple/onion/brown sugar/beer mixture over very low heat, stirring occasionally, until it's caramelized and a nice, golden brown color. I have actually let mine cook for as much as a couple of hours, on VERY LOW heat. Stir occasionally, to bring the browned stuff up from the bottom and give the rest of it a chance to brown. Don't let it burn, but a very slight scorch is a good thing. When it's browned to your satisfaction, slide it off the heat,and let it sit.
- ABout 1/2 hour before you want to eat, prepare the bratwurst: In a large skillet, place the bratwurst, water, and 2 T. of butter. Bring to a boil, then turn heat down to med., and cook 10 - 12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. The water will cook the brats through, and then all boil out, but the butter will cling to the brat skins, and brown them nicely. Turn, as needed, to keep them from burning on one side.
- While brats are simmering/browning, do the Bacon Onion Potatoes: preheat a large saute' pan on medium, 2 - 3 minutes. Cook the bacon until crispy, and chop it into small pieces. Pour off most of bacon grease, but do not wipe out pan. Place bacon pieces, onions and vinaigrette in pan and cook 5 - 6 minutes, stirring frequently, until onions are caramelized. Add remaining ingredients, cover and simmer on LOW until potatoes are cooked through, approx. 25 minutes. Keep covered so the won't cook dry. You can add a splash of beer, if necessary, and if desired, to keep potatoes moist and to "steam" cook them. Stir occasionally, gently, to keep from breaking potatoes apart.
- IF YOU DESIRE: after the brats are nicely browned, you can put them IN with the kraut, and smother them together for awhile, to let flavors blend, OR serve separately.
- Serve with dark brown bread and butter, some applesauce, and dark brown mustard. A real authentic German meal, as prepared in the Hessen style. The photos are mine, just as I made it two nights ago. It was fabulous!
SAUERKRAUT WITH BACON, POTATO AND CARAWAY
I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food
Provided by Brenda.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon until crisp.
- remove bacon to drain, reserving fat in pan.
- saute onion in bacon fat until browned.
- add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
- Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.
Nutrition Facts : Calories 142.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 9.6, Sodium 941.1, Carbohydrate 13.9, Fiber 3.8, Sugar 2.8, Protein 5.9
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