Top Review by Leta
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.
- 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
- 5 fully cooked bratwursts, cut into 1/2-inch slices
Directions See How It's Made
- 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.