Bratwrust with Wine Sauerkraut

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4.3 of 5 (4)

Nutritional Info

Servings Per Recipe: 5
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

View full nutritional breakdown of Bratwrust with Wine Sauerkraut calories by ingredient

Introduction

My husband ate something similar on a trip to Munich. He searched the internet until he found a recipe that sounded like what he ate. After a few tries and a few alterations, this is what we came up with. Not a low fat meal, but hearty and satifying. Served with mashed potatoes it is a real winner. To accomdate the high fat, just plan out your meals for that day to give balance. My husband ate something similar on a trip to Munich. He searched the internet until he found a recipe that sounded like what he ate. After a few tries and a few alterations, this is what we came up with. Not a low fat meal, but hearty and satifying. Served with mashed potatoes it is a real winner. To accomdate the high fat, just plan out your meals for that day to give balance.

Minutes to Cook: 120

Number of Servings: 5

Ingredients

2 BAGS SAUERKRAUT (ABOUT 16 OZ EACH)

1 TABLESPOON BUTTER

1 CUP WATER

3 TEASPOON BEEF BOUILLON GRANULES

1 CUP DRY WHITE WINE

4 TEASPOONS SUGAR

1/2 TEASPOON SALT

PEPPER TO TASTE

1 PACKAGE OF 5 BRATWURST SAUSAGES

Directions

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.