Prep 10 mins
Cook 40 mins
- 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
- 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.
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.
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.
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!