I love Brats! (As long as kids aren’t involved!) This is a super low maintenance meal that is ultra-budget friendly! I’m putting together a week of “budget meals” and this is one– more on how much it all costs next week when I add up my grocery tally….
And, I love when I don’t have to cook extra veggies— it’s all thrown in together and tastes fabulous. I decided to add the creamy mustard sauce because everything looked a little dry without some saucy-sauce. The hint of sweet with the savory mustard and the sour of the sauerkraut was THE BOMB. Initially, when I served it to JP, he said, “Um, honey, there’s nothing I hate more than sauerkraut….” MMMMK.
Well, he ended up licking his plate and going back for seconds. And thirds.
Winner, winner, Brats for dinner!
Brats, Apples and Taters in a Creamy Mustard Sauce
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Ingredients
- 1 Tb canola oil
- pinch of kosher salt and pepper
- 1 Tb butter
- 4 Bratwurst cut into quarters and split open
- 1 medium onion cut into rings
- 1 red bell pepper cut into thin slices
- 1 cup sauerkraut
- 1 Granny Smith apple peeled and sliced
- 1/3 cup chicken stock
- 1/3 cup heavy cream
- 1 Tb dijon mustard
- 1 Tb honey
- 1 Idaho baking potato peeled and diced
Instructions
- Preheat oven to 400
- Drizzle oil on potato pieces and put in oven to roast for 15 minutes. Flip over and roast another 15 minutes.
- While potatoes are roasting, saute Bratwurst, red pepper slices, apple slices and onion rings in butter until onion is soft and starts to caramelize, about 10 minutes.
- Add chicken stock, cream, mustard and honey to combine.
- Add sauerkraut.
- Stir sauce to thicken and until Brats are cooked through, another 10 minutes or so.
- Serve over roasted potatoes.
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http://whatsonparkersplate.flywheelsites.com/2014/07/brats-apples-and-taters-in-a-creamy-mustard-sauce/
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