Bratwurst and Sauerkraut Supper |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 large onions, cut into 1/4 inch slices |
3 tablespoons fat-free margarine |
3 medium potatoes, peeled and cubed |
1 (14 ounce) can sauerkraut, drained |
2 cups chicken broth |
2 tablespoons brown sugar |
2 tablespoons red wine vinegar |
3 tablespoons dijon mustard |
2 teaspoons caraway seeds |
1 bay leaf |
pepper |
5 fully cooked bratwursts, cut into 1/2-inch slices |
Directions:
1. In a large skillet, sauté onions in margarine until tender.
2. Add the potatoes, sauerkraut, wine, broth, brown sugar, vinegar, mustard, caraway seeds, bay leaf and pepper.
3. Cover and simmer for 35-40 minutes or until potatoes are tender.
4. Stir in the bratwurst; heat through.
5. Discard bay leaf.
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