14 Reviews of Bratwurst and Sauerkraut Supper

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.

From: Leta

On Feb 12, 2003

A delicious meal. The Dijon mustard is a strong presence in this dish, but not overpowering. I did reduce the mustard slightly, as I do not care for a strong mustard flavor. I used fresh bratwurst, cooked seperately eaten on the side.

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.

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!!

From: Susie in Texas

On Mar 30, 2003

The aroma of this dish, while it was simmering, was WONDERFUL and nearly drove my fiance crazy. He comes from German ancestors and my Dad's ancestors are Czech. So, I was pretty certain we were going to enjoy this recipe and we did. It is delicious!! The only change I made was leaving out the caraway seeds called for in the recipe because I always buy Bavarian Sauerkraut, which already has caraway seeds in it. I was afraid adding more would be too much. Thank you so much for sharing this recipe. I am going to make this recipe often.

From: Jenny Rowan

On Feb 15, 2003

This was great! I'm a true mustard-aholic so I think I actually put in a little more mustard and it was wonderful. I used venison garlic bratwurst to add another layer of flavor. Very good!

From: bobter

On Dec 20, 2003

Great and easy recipe. I discovered I didn't have any Dijon mustard left and used honey mustard, and it was still delicious. I was leery of the 2 tsp. of caraway seeds since I am not a big fan, but added them anyway and am glad I did. Definitely a keeper!

From: elliesstuff

On Jan 30, 2006

This was SO delicious! The seasonings made it interesting and it was easy to prepare. Definitely a keeper. Thank you.

From: RobinS Smith

On Jan 21, 2006

Yummy.I left out the mustard because I don't like mustard. But I followed everything else. It was yummy and it smelled very nice cooking. Great as leftovers as well, eatting some now Thank you for sharing this easy yummy recipe!