The sauerkraut and potatoes in this casserole are a perfect match for each other and the bratwurst and bacon just ties it all together.
6 slices bacon
1 small onion, finely chopped
2 cloves garlic, finely minced
2 pounds sauerkraut, rinsed and well drained
4 medium potatoes, peeled and sliced
2 cups water
1 teaspoon caraway seed
1 large bay leaf
1 pound fresh bratwurst
Fry bacon in a large skillet or Dutch oven over medium heat until crisp. Remove, drain and crumble. Set aside.
Drain off all but 3 Tbsp of drippings. Add onion and garlic to drippings. Cook over medium heat until soft.
Stir in sauerkraut, the water, potatoes, caraway seed and bay leaf. Cover and cook over medium heat.
In another skillet, brown bratwurst over medium heat, browning all sides. When cooked, cut into 1 chunks and add to sauerkraut (Optional: deglaze bratwurst pan with a little water and add to sauerkraut). Cook until potatoes are tender.
Add crumbled bacon, discard bay leaf and serve with your favorite mustard.
hukingbrute
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reviews & comments
September 21, 2020
Loved this, though I changed it a bit. There are only 2 of us, so I halved the recipe, but used full amount if potatoes. Also used deli kraut in produce section rather than xanned. Since I'm vegetarian, I fried veggie dogs rather than using bratwurst and Sprinkled veggie sausage pieces over top. More delicious than I expected!
March 11, 2020
Great simple recipe! However, it was a little bland. Next time I do this, I'll double the onion, garlic, and bacon. Probably add 2-3 tbps butter. (Also, the mustard tip was a good one.)
I think it would be better without bratwurst and just more bacon in larger chunks. I am not a fan of caraway but celery seed would have been nice.