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Nutrition Facts
Serving Size 1 (397g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 392
Calories from Fat 197		(50%)
Amount Per Serving		%DV
	Total Fat 21.9g	33%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 1449mg		60%
Potassium 930mg		26%
Total Carbohydrate 34.7g		11%
	Dietary Fiber 5.3g	21%
	Sugars 9.1g
Protein 15.0g		30%
detailed view... how is this calculated?

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Bratwurst and Sauerkraut Supper

Recipe #53018 | 50 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Feb 2, 2003

SERVES 6 (change servings and units)

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

Directions

1
In a large skillet, sauté onions in margarine until tender.
2
Add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper.
3
Cover and simmer for 35-40 minutes or until potatoes are tender.
4
Stir in the bratwurst; heat through.
5
Discard bay leaf.

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Featured Reviews for This Recipe

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.

2 people found this review helpful

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From: CabinKat

On Jan 4, 2007

Wow! Nearly a year later on a rating for this recipe. I wanted a sauerkraut recipe that was similar to the one that I had made years ago but lost. This sounded just like it, however without adding the potatoes or onions. I also prefer using barrel sauerkraut and not the stuff in cans. Plus you don't need as much chicken broth, I used 1 cup. I didn't cut up the brats, I boiled them in beer and the onions, then grilled them until done. YUM!! I did cover and bake sauerkraut in a glass casserole dish instead of on the stovetop for about 20 minutes. Then I added some of the onions from the braut/beer liquid and the brats to the sauerkraut and baked for about 15 more minutes. I had many compliments, especially from my kids...surprise! Thanks for the excellent recipe Mimi!!

3 people found this review helpful

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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.

5 people found this review helpful

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From: Cooking in 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.

4 people found this review helpful

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Read all 14 reviews