Brats and Spuds
Why I Love This Recipe
My father was a potato farmer and he use to say "It's not a meal without potatoes". Almost any sausage can be used in place of bratwurst. My mother always used ring bologna. The smell brings back memories of home and comfort food. Here in Minnesota it's not a Casserole-it's a Hot Dish.
Submitted by: "Rena Waalkens-Masyga"
Ingredients You'll Need
1 to 2 Tablespoons oil
5 to 6 bratwurst links, cut into 1 inch pieces
5 medium sized potatoes, peeled and cubed
1 can (27 ounces) sauerkraut, rinsed and drained.
1 medium tart apple, chopped
1 small onion, chopped
1/3 to 1/2 cup packed brown sugar
1/2 teaspoon salt
Directions
In skillet, heat oil.
Add brats.
Cook until browned on all sides.
In 4-quart cockpot, combine potatoes, sauerkraut, apple, onion, brown sugar and salt.
Stir in bratwurst and pan drippings.
Cover.
Cook on low for 5 to 6 hours or until potatoes and appples are tender.
