traditional german brats and kraut recipe

traditional german brats and kraut


prep time: 10 minutes
cook time: 40 minutes
ready in: 50 minutes

makes: 6 servings, 9 ½ oz. each

ingredients

  • 3/4 lb. potatoes, cut into quarters
  • 1/2 Tablespoon garlic powder
  • 1 ½ Tablespoons light sour cream
  • 1 ½ Tablespoons nonfat milk
  • Ground black pepper, to taste
  • 1 Tablespoon olive or canola oil
  • 6 turkey bacon slices
  • 1 lb. pork & chicken bratwurst
  • 1 medium onion, thinly sliced
  • 1 can (14.5 oz.) sauerkraut, rinsed and drained
  • 1 medium apple, peeled and chopped
  • 2 teaspoons caraway seeds (optional)

steps

  1. In a medium saucepan, place potatoes in enough water to cover and bring to a boil. Reduce heat to medium- low, cover, and cook for 15–20 minutes or until tender.
  2. Drain potatoes thoroughly and return to the pot over low heat, stirring to evaporate any excess water. Add garlic, sour cream and milk. Mash until well-combined, adding more milk if necessary for a soft texture. Season to taste with pepper and keep warm.
  3. Coat a large skillet with nonstick cooking spray; place over medium-high heat. Add bacon; cool over medium- high heat until crisp. Transfer to paper towels to drain. Crumble bacon; set aside.
  4. Return skillet to medium heat; add oil, and swirl to coat bottom of skillet. Add sausage and onion; cook and stir 10 minutes or until sausage is browned on all sides. Drain fat.
  5. Add sauerkraut and ½ cup water to skillet; stir to combine. Add crumbled bacon, apple, and pepper to taste. If desired, sprinkle with caraway seeds. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until apples are tender, stirring occasionally.
  6. Slice sausages, and serve sausages and sauerkraut over mashed potatoes.

Per serving: 320 calories, 17g fat, 6g saturated fat, 70mg cholesterol, 820mg sodium, 22g carbohydrate, 2g fiber, 8g sugars, 19g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.