One-Pot Oktoberfeast
Serves 6
Time 35 min
True comfort food, this recipe is satisfying any time with simple, full flavor. In this recipe, substitute dry white wine for half of the chicken broth, if you like. To make it even more filling or stretch it for more people, serve over mashed potatoes or egg noodles.
Ingredients
- 1 tablespoon unsalted butter
- 1 (12.0-ounce) package The Original Brat Hans Original Bratwurst, cut into 2-inch chunks
- 1 1/4 cup low-sodium chicken broth, divided
- 2 teaspoons dried dill, divided
- 1/4 teaspoon ground black pepper
- 1 yellow onion, chopped
- 1 pound fresh button mushrooms, quartered
- 3 tablespoons light sour cream
- 3 tablespoons German mustard
- 1 (32.0-ounce) jar sauerkraut, rinsed and drained
Method
Melt butter in a large pot over medium-high heat.
Add sausage and cook until browned, about 5 minutes.
Add 1/4 cup broth, 1 teaspoon dill, pepper and onion and cook until onions are softened and golden, 6 to 8 minutes.
Reduce heat to medium, add mushrooms and cook until they've released their juices, about 5 minutes more.
In a small bowl, whisk together remaining 1 cup broth, sour cream and mustard.
Add to pot, along with sauerkraut; bring to a boil.
Reduce heat to medium and simmer until fragrant and thickened, about 10 minutes more. Sprinkle with remaining dill and serve.
Nutritional Info:
Per serving: 240 calories (150 from fat), 17g total fat, 7g saturated fat, 45mg cholesterol, 11g carbohydrates (6g dietary fiber, 8g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon unsalted butter
- 1 (12.0-ounce) package The Original Brat Hans Original Bratwurst, cut into 2-inch chunks
- 1 1/4 cup low-sodium chicken broth, divided
- 2 teaspoons dried dill, divided
- 1/4 teaspoon ground black pepper
- 1 yellow onion, chopped
- 1 pound fresh button mushrooms, quartered
- 3 tablespoons light sour cream
- 3 tablespoons German mustard
- 1 (32.0-ounce) jar sauerkraut, rinsed and drained