Monday, September 1, 2014

Brats and Sauerkraut

Happy Labor Day! I hope y'all enjoyed all of the recipes I posted last week with your Labor Day activities in mind. (Reminder: you have to try the BBQ Rotel Baked Beans for sure - they are awesome!)

This week we're turning our attention toward a little of what I'm calling International Flavors. I was thinking about how much our family enjoys foods that originate from all over the world whether it be Italian, Mexican, Japanese, etc. Today we're thanking the German folks for their contribution of Brats and Sauerkraut. I think Johnsonville makes the best brats around. You can, of course, find these in the aisles of your local J&J Foods!

Brats and Sauerkraut

2 tablespoons oil
10 Bratwurst links
2 onions, chopped
4 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup brown sugar
3 cups chicken broth
4 cups sauerkraut, drained
2 tablespoons fresh dill
Hoagie Rolls


1. In a Dutch oven, heat oil over medium-high heat. Brown the brats in oil and reduce heat to medium.
2. Add onions, garlic, soy sauce and brown sugar; cook until onions are lightly caramelized. Add chicken broth and sauerkraut and simmer for about 45 minutes.
3. Remove from heat and stir in fresh dill. Serve on hoagie rolls.

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