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Prep 5 mins
Cook 30 mins
It's October and here in Central Illinois we are experiencing some of the coldest weather this Fall. That puts me in the mood for a dish that I usually make once a year. So last night, my partner and I enjoyed this one dish meal. It makes enough for an Army though! First, if you don't have a big skillet with high sides (mine is 14" with 3" sides) you might want to use a big pot. You can use any type of sausage you wish. We enjoy the smoked bratwurst we are able to get from our butcher. I also use Canadian bacon because it's leaner than bacon, but still has that wonderful smoky flavor. Also, I do not drain nor rinse my kraut. We like the tang. And with the addition of 2 teaspoons of sugar, and the use of wine and beef broth, the kraut really mellows anyway. Try to use sauerkraut in a jar or the refrigerated bags. We're fortunate enough to get imported kraut. I put my spices into a small tea infuser, so I can remove them before serving. If you're not a fan of cloves, don't use them. We like the subtle taste they impart though. Last, I take a short cut and use canned carrots. I find that raw carrots take longer to get tender than the potatoes. And I'm usually in hurry for dinner! And if you're really in a hurry (or just lazy ;-) ), you could add two cans of drained potatoes too!
- 8 slices Canadian bacon, coarsley chopped
- 1 medium onion, chopped
- 1 (28 ounce) jar sauerkraut
- 1 (14 ounce) cansliced carrots
- 2 teaspoons brown sugar
- 3⁄4 cup beef broth
- 1⁄2 cup dry white wine
- 4 -6 peppercorns
- 2 -3 whole cloves
- 1 bay leaf, broken up
- 1 sprig parsley
- 6 smoked bratwursts
- 8 small red potatoes, peeled and cut into bite sized pieces
- Pierce your brats and add them to the skillet with the bacon to render their fat and begin to brown, then add your chopped onion and saute until transparent.
- Add the wine and scrape up any brown bits.
- Add remaining ingredients (except carrots), putting the kraut on top and sprinkling with the sugar. Make sure your potatoes are down in the liquid.
- Cover and cook until the potatoes are tender, approximately 30 minutes. Then add your carrots to warm them up and serve with spicy brown German mustard!