Brats, Kraut and Potatoes

-

I really did not have any other great creative thoughts when I named this recipe.. so it has a little bit of a boring name.. but not a boring taste! :)

This morning when my hubby came home from work he saw my package of brats (Johnsonville brand from Costco) sitting on the counter. I was going to come up with something to make for dinner using them, but had not figured it out yet. He was hungry and said they looked really good.. Well you know I just never could say no my hard working hubby. So I did some quick thinking and cooked a couple of them up. Then I cut them in half (the long way) and put them on some toasted homemade bread that was covered with mayo and Dijon mustard. I piled sauerkraut on top and some sliced swiss cheese. I put them under the broiler until the cheese was melted. Well.. he was in heaven.. ;)

This little throw together meal for him gave me the inspiration I needed for dinner.

I started off with 3 ½ pounds of Brats (minus 2 brats :). Plus about 4lbs of potatoes..


I put the brats in large pan and added water. When they came to a boil I covered them and let them simmer for about 25 minutes.


While that was simmering I washed and cut up my potatoes…


I put these in an 11x15 pan and coated them with olive oil. Then sprinkled in a bit of salt and pepper…


I put the potatoes in the oven (at 400) to cook. While they were cooking, I chopped up a large onion..  I heated my small frying pan and added some olive oil. When it was hot I put the onions in the pan and added a big spoonful of minced garlic. I cooked this until the onions were soft.


By this time the brats were done cooking. I sliced them all up….


As soon as the potatoes were fork tender I took them out of the oven. I mixed in the brats and the onions. Then I added about 2 cups of sauerkraut and mixed this up real well…


Then I took about 5 slices (about 5oz) of swiss cheese and cut them in strips. If I had a block of swiss I probably would have grated it. But all I had were slices. I put the slices over the top of my mixture…


I baked this again at 350 for about 25 minutes. Just to heat up, let all the flavors blend together and melt the cheese.

I served this meal with extra sauerkraut on the side and a large tossed green salad …

The family's verdict?? ...  Yum!! :)

Comments

  1. The Red Brick FarmhouseSeptember 12, 2010 at 6:13 PM

    Hi, Crystal~

    This sounds AMAZING! We love brats so I can't wait to try this!

    Thank you for sharing!

    Blessings~
    Laura

    ReplyDelete
  2. LeslieSeptember 12, 2010 at 7:21 PM

    This looks and sounds so good! Oh how I wish my hubby liked kraut!
    Leslie

    ReplyDelete
  3. CrystalSeptember 12, 2010 at 8:27 PM

    Hope you enjoy it Laura as much as we did!! :)

    Leslie.. you could make this without the kraut and let those who like it add it on at the table..

    ReplyDelete
  4. Heather's Blog-o-ramaSeptember 12, 2010 at 9:19 PM

    Oh, this looks a like a meal my dad would just gobble up...He loves potatoes and sausage. Yummy!!! Have a good week. Love and hugs from Oregon, Heather :)

    ReplyDelete
  5. the canned quilterSeptember 13, 2010 at 3:35 AM

    This looks WONDERFUL !

    ReplyDelete
  6. SandraSeptember 13, 2010 at 5:32 AM

    This looks and sounds like something my family would LOVE. I have two who love sauerkraut, so I'd have to serve that on the side.

    ReplyDelete
  7. RhondaSeptember 13, 2010 at 11:48 AM

    My family wouldn't like this (maybe if the sauerkraut was left out), but I would!

    ReplyDelete
  8. AnonymousSeptember 13, 2010 at 4:50 PM

    Oh my goodness this looks so yummy. I have to make it but I'd have to leave the onions out for my hubby - or maybe he won't notice them ;0)

    Sandy

    ReplyDelete
  9. AnonymousSeptember 17, 2010 at 10:13 AM

    This looks great! My family loves this combination also. Only I have not baked it with the cheese on top. I fry the potatoes, cook the kraut and brauts together with onion and they love it. I will have to try this one! Thanks!

    ReplyDelete
  10. GinaJanuary 13, 2011 at 6:54 AM

    You are brilliant. This looks delicious. And this is another one my parents will love. I bet big franks would be good in this as well. I grew up eating those big red franks, sauerkraut, and mashed potatoes. Wait until my mother sees this. Love it!

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more