Bratwrust with Wine Sauerkraut
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 BAGS SAUERKRAUT (ABOUT 16 OZ EACH)1 TABLESPOON BUTTER1 CUP WATER3 TEASPOON BEEF BOUILLON GRANULES1 CUP DRY WHITE WINE4 TEASPOONS SUGAR1/2 TEASPOON SALTPEPPER TO TASTE1 PACKAGE OF 5 BRATWURST SAUSAGES
RINSE AND DRAIN SAUERKRAUT FOUR TIMES. DRAIN WELL. MELT BUTTER IN HEAVY SAUCEPAN AND ADD SAUERKRAUT. ON MEDIUM HIGH HEAT, HEAT UNTIL SIMMERING, THEN TURN DOWN TO LOW HEAT. COVER AND COOK FOR ½ HOUR STIRRING OCCASIONALLY. ADD WATER, BULLION GRANULES AND WINE. ADD SUGAR, SALT AND PEPPER TO SUIT YOUR TASTE. STIR UNTIL COMBINED. COVER AND COOK AN ADDITIONAL 30 MINUTES. AFTER THE LAST STAGE OF COOKING THE SAUERKRAUT, PUT THE BRATWURST IN A NONSTICK SKILLET WITH A LID. POUR THE SAUERKRAUT MIXTURE OVER THE BRATWURST. COVER AND COOK OVER MEDIUM HEAT FOR 12 MINUTES. TURN BRATWURST. COVER AND COOK AN ADDITIONAL 17 MINUTES. CHECK FREQUENTLY AND ADD WATER AS NEEDED TO KEEP IT MOIST AND AVOID BROWNING. SERVE WITH A HARD ROLL ON THE SIDE, OR SERVE ON A STEAMED HOT DOG BUN. VERY GOOD SERVED WITH A PEPPERCORN DIJON MUSTARD.
Number of Servings: 5
Recipe submitted by SparkPeople user SUZIBELL.
Number of Servings: 5
Recipe submitted by SparkPeople user SUZIBELL.
Nutritional Info Amount Per Serving
- Calories: 375.0
- Total Fat: 27.3 g
- Cholesterol: 69.0 mg
- Sodium: 1,505.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.8 g
- Protein: 12.8 g
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