Bratwurst with Sauerkraut and Potatoes
Cooking.nytimes.com
Ingredients
- 1pound sauerkraut (1 can), drained
- 1onion, sliced thin
- 1tablespoon butter
- 1/2cup dry white wine
- 1cup chicken stock
- 1tablespoon brown sugar
- 1tablespoon white wine vinegar
- Coarse salt and freshly ground pepper to taste
- 8bratwurst sausages
- 12small red-skinned potatoes
Directions
Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.
Notes
This goes well with horseradish cream sauce and mustard.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 17 gramsCalories: 742Saturated Fat: 6 gramsUnsaturated Fat: 9 gramsSodium: 2030 milligramsSugar: 11 gramsFiber: 16 gramsCarbohydrate: 123 gramsProtein: 23 grams