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Bratwurst Stewed with Sauerkraut Recipe

Bratwurst Stewed with Sauerkraut

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on November 25, 2012

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    Pretty good standard recipe. I added a tsp of dijon to the mix and a tsp. of brown sugar the second time I made it as it lacked a tang that I was used to. HOWEVER, the recipe is the only one I can get my husband and kids to eat so that alone is a miracle!

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  • on August 20, 2012

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    Yummmm!

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  • on January 28, 2012

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    Not bad--so easy! I did increase the garlic a little, and threw in a little beer (had some handy, ; . The paprika gave it a nice color. We had it with some creole & dijon mustards on the side, since we didn't want the brats on baguettes or buns this time.

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  • on January 16, 2010

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    I substituted white wine for half the stock, and added a tablespoon of brown sugar and apple cider vinegar.

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  • on May 26, 2009

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    I wasn't wowed by this recipe. My brats need more flavor - dijon and beer!

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  • on February 11, 2009

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    Great recipe!!!!! My husband and I loved it. I am making it again tonight.

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  • on April 04, 2008

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    I made this once for party, and everyone loved.

    I've shared this recipe with a lot of people.

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  • on July 01, 2006

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    Really loved this! Extremely easy -- don't know how you could go wrong with it. Even people who don't think they like sauerkraut lap it up. I also added mustard seeds and a little hot sauce.

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  • on December 23, 2005

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    This very simple to make and I only made a few changes to accomodate my family. I didn't add any of the spices but did add sliced apples and little brown sugar. It turned out wonderful.

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  • on November 11, 2005

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    This is really simple and delicious! I thought it tasted better with a little bit of sugar but everything else is perfect!

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