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Bratwurst and Sauerkraut Supper
At a Glance
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Main Course
- German-inspired
- Stovetop
Allergens
- Mustard
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bratwurst and Sauerkraut Supper brings together 2 large onions, cut into 1/4 inch slices, 3 tablespoons fat-free margarine, 3 medium potatoes, peeled and cubed in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large skillet
Ingredients
- 2 large onions, cut into 1/4 inch slices
- 3 tablespoons fat-free margarine
- 3 medium potatoes, peeled and cubed
- 1 (14 ounce) can sauerkraut, drained
- 2 cups chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 3 tablespoons Dijon mustard
- 2 teaspoons caraway seeds
- 1 bay leaf
- pepper
- 5 fully cooked bratwursts, cut into 1/2-inch slices
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Instructions
In a large skillet, sauté onions in margarine until tender.
Add the potatoes, sauerkraut, wine, 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.
Keep Cooking
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