Stadium Bratwurst and Sauerkraut |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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While visiting my mom, I noticed she had a ton of canned kraut in the pantry, so Ii made this recipe up to use some of it. I used Johnsonville stadium bratwurst. Ingredients:
6 slices bacon, cut in 1 inch pieces |
1/2 cup onion, diced |
6 bratwursts, cut in 2 inch diagonal slices |
2 (15 ounce) cans sauerkraut, drained and rinsed |
1 cup baby carrots |
1 (15 ounce) can chicken broth |
2 tablespoons brown sugar |
1/4 teaspoon black pepper |
Directions:
1. Cook and stir bacon and onions in a skillet until bacon is crisp.
2. Add the brats to skillet and cook, stirring occasionally for 5 minutes or until lightly browned.
3. Add the sauerkraut, carrots, chicken broth, brown sugar and black pepper to skillet.
4. Bring to a boil.
5. Reduce heat and simmer for 30 minutes.
6. I serve this with fried potato pirogies.
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