Bratwurst and Sauerkraut Supper

From: Baby Chevelle

On Oct 18, 2007

This was good. I did leave out the caraway seeds, as we are not a fan of those in sauerkraut. I also used stone ground dijon mustard.

From: cooking in NE Wis.

On Jun 14, 2007

This tasted good and was very easy to make. A nice hearty dish. It seemed a little too juicy though. (Or is it meant to be like that?) I assumed it should be more like a casserole. Next time I will use half the amount of chicken broth. Thanks.

From: Dustbunni

On Apr 2, 2003

This one is a keeper. It's so much more interesting than the simpler recipe I've used for many years. My husband ate three helpings. He kept muttering, "Dam this is good!" I had to leave out the caraway--poor old DH can't handle small seeds. You can bet I'll get a mortar and pestle and grind those seeds before I make this again--real soon! Ilove caraway.

From: Chef #247052

On Oct 3, 2005

This was a big hit at my office Heritage luncheon. I varried it by doubling everything, used both smoked and beer brats, did not drain the kraut or peel the potatoes, and put everything in the crockpot and cooked it overnight on low. It was delicious and really easy.