Savory Bratwurst Casserole with Tangy Sauerkraut Delight

Bratwurst Casserole – Meal in One

Description

This delightful Bratwurst Casserole combines the robust flavors of Johnsonville Brats with the tangy goodness of sauerkraut, creating a comforting meal that’s sure to impress even the most skeptical of kraut critics. With minimal preparation and a baking time of just 45 minutes, this dish is perfect for busy weeknights or cozy gatherings. Serve it alongside a fresh green salad for a complete meal that everyone will love!

Recipe Category

One Dish Meal

Keywords

Vegetable, Meat, Oven, Beginner Cook, < 4 Hours, Easy

Nutritional Information

Nutrient	Amount
Calories	1684
Total Fat	70.1 g
Saturated Fat	22.7 g
Cholesterol	157.2 mg
Sodium	1923.3 mg
Total Carbohydrates	208.5 g
Dietary Fiber	26.7 g
Sugars	43.6 g
Protein	47.9 g

Ingredients

Quantity	Ingredient
1	Lager beer
1	Baby potatoes
1	Cooking onion
12	Wine-cured sauerkraut
12	Brown sugar
1	Brown sugar substitute
2	Paprika
4	Mustard (for serving)

Instructions

Prepping the Vegetables: Begin by boiling the baby potatoes and carrots in a pot of salted water until they are almost tender, then drain them well and set aside.
Cooking the Brats: In a skillet over medium heat, place the bratwursts and lightly prick them with a fork. Pour in the lager beer, cover, and simmer, turning the brats occasionally until the beer has evaporated and the sausages are nicely browned.
Sautéing the Onions: Remove the brats from the skillet and place them in an oven-proof baking dish (an 8x8x2-inch dish works well). Return the skillet to the heat, add a tablespoon of vegetable oil, and sauté the chopped cooking onion until it turns golden brown.
Mixing the Kraut: Add the wine-cured sauerkraut, chili flakes, brown sugar, paprika, salt, and pepper to the onions in the skillet. Stir well, scraping the bottom of the pan to incorporate all those flavorful bits.
Combining Ingredients: Your kraut mixture should take on a lovely golden hue. Add the boiled carrots and potatoes to the baking dish with the brats, then cover everything with the sauerkraut mixture. Seal the dish tightly with foil.
Baking: Preheat your oven to 350°F (175°C) and bake the casserole for 30 to 45 minutes, allowing the flavors to meld beautifully.
Serving: Once baked, remove from the oven and serve hot, with a side of sweet Bavarian mustard for dipping.