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Smoky Swiss Chard with Eggs

By 96 Comments

Adding preserved lemon, cumin and smoked paprika to Swiss chard makes for a super flavorful way to enjoy greens for breakfast. Served these greens with fried eggs.

Swiss chard and fried egg with an english muffin

What You Can Expect From This Recipe

Swiss Chard and eggs. It’s not exactly what you’d expect on a breakfast table in Colorado. Perhaps steak and eggs?

Thinking outside the box, this recipe which features Swiss chard and eggs will bring a whole new level of fresh and exciting flavors to your breakfast table.

This healthy breakfast recipe is earthy with smoked paprika, sultry with cumin, and lively with chili powder … you’ll simply savor every bite.

So jam packed full of flavor, and quick and easy to make, you’ll find yourself serving it time after time.

And with a sunny side up egg nestled alongside, what a delightful way to go green. And it’s a quick fix.

A recipe from Culinary School, let’s take a look.

Ingredients You’ll Need

Ingredients to make moroccan breakfast with eggs.
  • Swiss Chard (Rainbow Chard).
  • Garlic.
  • Preserved Lemon
  • Olive Oil
  • Parsley
  • Spices and Seasonings: Cumin, Smoked Paprika, Chili Powder and Red Pepper Flakes.
  • Eggs.

Ingredient Substitutions

  • Chard: Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.
  • Garlic: Substitute a fine chopped medium shallot for the garlic.
  • Oil: If you don’t have olive oil, substitute a neutral oil such as Canola or vegetable oil.

Step by Step Instructions, It’s Easy!

Removing leaves from Swiss Chard.
Chopped Swiss Chard in a fry pan.
  • Step 1: Rinse and dry the leaves of the Swiss Chard. Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
  • Step 2: Heat a skillet over medium high heat. Add the oil. Once the oil is hot add the chopped Swiss chard.
Cooking chopped Swiss chard in a fry pan with garlic.
Adding spices to Cooked Swiss Chard.
  • Step 3: Cook the chard until it becomes wilted. Add garlic and cook until the garlic becomes fragrant. About 1 minute.
  • Step 4: Add the cumin, chili powder and paprika. Stir, cover with a lid and turn down the heat to low. Let it steep and simmer for 5 minutes. Add the preserved lemon and stir.

For the Eggs: During the time you’re cooking the chard, fry two eggs. Over easy is always a good choice. Serve the cooked chard next to the fried eggs. Toast, English muffins, or flat bread is a good addition.

Is This Recipe Gluten Free?

If you don’t add bread as a side dish, this breakfast is naturally gluten free.

Variation

Serve these smoky flavored greens topped with a poached egg, rather than fried eggs.

Smoky Swiss Chard and Eggs

If you never tried greens for breakfast you in for a treat. The warm spices and style of recipes are some of my favorites.

If you’re looking for super healthy breakfast recipes for weight loss, this one is right up your alley. So healthy. So low-carb. So perfect.

More Easy Breakfast Recipes

And don’t miss my Breakfast Category. You’ll find plenty of fabulous recipes to start your day. Including the most popular breakfast recipe on my site for Hatch Chile Smothered Breakfast Burritos.

Swiss chard and fried egg with an english muffin
Print Recipe
4.80 from 5 votes

Smoky Swiss Chard and Fried Eggs

Swiss Chard with preserved lemon, smoked paprika and cumin make a wonderful side for fried eggs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 2
Calories: 251kcal
Author: Lea Ann Brown

Equipment

  • Large Fry Pan

Ingredients

  • 3 Tablespoons olive oil or canola oil (divided)
  • 2 bunches Swiss chard red stems removed and rough chopped
  • 2 cloves garlic fine chopped
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 1 pinch salt
  • ¼ preserved lemon chopped, flesh only
  • 1 Tablespoon fresh parsley chopped
  • 1 pinch crushed pepper flakes for garnish

Instructions

  • Wash the Swiss chard leaves well and pat them dry with paper towels.
  • Use a knife to cut the leaves off of the tough large stems. Cut the leaves into large pieces, or stack them up, roll the stack of leaves and cut to create thin ribbons.
  • Heat a large fry pan over medium high heat. Add the oil and once the oil is hot add the chard and cook stirring frequently. When the chard start to wilt, add the garlic and cook until fragrant. About 1 minute.
  • Add the cumin, smoked paprika and chili powder. Stir and cover with a lid. Turn down the heat to low and let it steep for 5 minutes.
  • Stir in the preserved lemon and parsley. Stir and cover and cook on low for an additional 5 minutes.
  • In the meantime, fry two eggs. Or poach two eggs.
  • Plate the Chard, drizzle with a little olive oil and sprinkle with red chile flakes. Serve alongside eggs and toast, English muffin or flatbread.

Notes

If you don’t add bread as a side dish, this breakfast is naturally gluten free.
Fresh spinach is the best substitute for Swiss Chard. Kale is also a good choice, but the leaves are tougher and will have to be cooked longer.

Nutrition

Calories: 251kcal | Carbohydrates: 13g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 646mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 18714IU | Vitamin C: 94mg | Calcium: 158mg | Iron: 6mg

Moroccan Breakfast, Swiss Chard with Eggs … It’s what’s for Breakfast

Turkey Barley and Lentil Soup

By 4 Comments

Turn leftover turkey into something truly comforting with this hearty Turkey Barley and Lentil Soup, no noodles needed! Packed with protein-rich lentils, nutty quick-cooking barley, and fragrant herbs, this easy, wholesome soup comes together with minimal effort and delivers big, soul-warming flavor. It's the perfect cozy bowl to stretch holiday leftovers into something new and nourishing.

Lentil soup with turkey, barley and vegetables in a large white bowl.

What You Can Expect From This Recipe

If you’re looking for healthy soup option to use up that leftover Thanksgiving turkey, this version without noodles is the recipe you’ve been looking for. Keeping the ingredients fresh, healthy and brothy, will help you forget all of your Thanksgiving food sins. This soup simply delivers wholesome ingredients.

If you initiate a Google search for leftover turkey soup recipes, more than likely you’ll find a glut of recipes with some sort of noodles. This turkey soup without noodles is a lighter option.

  • Turkey provides a lean protein.
  • Nutrient rich barley, a whole grain is always a welcome addition.
  • Nixing the noodles and instead loading this soup up with vegetables is a low carb healthier option.
  • And lentils are a nutritional powerhouse super food, offering a lean protein, fiber and key vitamins.
  • The seasonings used, basil, oregano, rosemary and thyme are pantry staples that you probably already have on hand.
  • If you’ve made your own stock from the turkey carcass, the flavor will be even richer. Canned chicken stock fills in nicely for this quick turkey lentil soup recipe.

Cozy up to this mellow soup filled with vegetables, lentils, barley and plenty of flavor is a perfect place to use some of that leftover Thanksgiving turkey or even leftover Turkey Breast.

Tip: if you’re using canned chicken broth, place a leftover turkey wing or turkey leg into the soup while simmering. The flavor from the skin, bones and meat will elevate the flavor. Remove the wing or leg before serving.

Ingredients You’ll Need

Ingredients to make lentil soup with turkey.
  • Chicken Broth.
  • Canned Chopped Tomatoes.
  • Fresh Vegetables: Celery, carrots and onion.
  • Turkey: This soup is perfect to use left over Thanksgiving turkey.
  • Lentils: Look for Puy Lentils or use regular green lentils.
  • Barley: Varieties Explained: You may find a variety of barley types available at your supermarket. Most commonly, quick cooking, pearl and hulled barley. Hulled barley is a whole grain with the outer husk removed, retaining the bran and germ. Pearl barley has the outer husk and bran layers removed which will result in a smoother texture. Barley labeled quick cooking barley is a pearl barley that has been processed to cook quicker. It’s been partially cooked and then dried, which makes it a bit less nutritious. Any of these varieties will work, just adjust the cooking time according to package directions.
  • Seasonings: Basil, oregano, rosemary and thyme.

Ingredient Substitutions And Variations

  • Broth: If you’ve made turkey broth from your Thanksgiving turkey carcass, please us it, as the flavor of this soup will be deeper and even more delicious. Vegetable broth also works well here.
  • Lentils: If you can’t find Puy Lentils, choose any colored lentil from the bulk aisle section. Avoid red lentils as they cook too fast and will dissolve too quickly.
  • Turkey: Substitute cooked chicken or use meat from a rotisserie chicken.
  • Butter: Substitute olive oil or vegetable oil.
  • Gluten Free: Brown Rice: Brown rice is a good substitution for barley. Just adjust cooking time according to package instructions.
  • Farro: Ever tried it? Farro is an ancient wheat grain with a nutty flavor and chewy texture. A good substitute for barley.
  • Vegetarian: Make this soup vegetarian by simply omitting the turkey and using vegetable broth.

About French Puy Lentils. Lentilles de Puy are known for their small size and refined taste. They are prized by chefs not only for their peppery flavor, but they also have less starch which make they sturdy. They won’t get mushy as easily. If you can find them, I highly encourage you to use them in this soup.

How do you know if you’re getting official Puy lentils? Look for an AOP seal on the package, which certifies they're truly Lentilles du Puy from France.

How To Make Turkey Barley and Lentil Soup, Step by Step Instructions

Cooking vegetables to make turkey lentil soup.
  1. Step 1: Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
Adding broth to make turkey lentil soup.
Adding turkey and barley to make turkey lentil soup.
  1. Step 2: Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together. Add lentils and cook according to package instructions.
  2. Step 3: 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.

Tips For Success:

  • Please don’t skip sauteeing the vegetables to make this soup. A quick cook in butter or oil will bring out the flavor in celery, carrots and onions. It caramelizes the vegetables bringing a level of robust flavor to soups.
  • Choose a can of small diced tomatoes to make this Turkey Lentil Soup. Smaller cuts will cook down and blend better for better texture. Red Gold Diced Tomatoes pictured above are a good choice here.
  • Liquid retention: You might find that after storing the soup in the refrigerator that the grains and lentils have absorbed some of the liquid. Simply add more broth before reheating.

How To Serve It

Since we’re recuperating from that heavy holiday meal, may I suggest a simple Accompaniment Salad or something fancier like this Hearts of Palm Salad With Avocado.

Questions You May Have

Can I Use Ground Turkey?

Yes, if you want to make ground turkey lentil soup rather than using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.

Is This Turkey Lentil Soup Gluten Free?

No, barley is a grain that contains the protein gluten. If you’d like to make this gluten free, double the amount of lentils, or substitute the barley for Brown Rice.

Do You Need To Soak Lentils Before Cooking?

You don’t have to, but soaking them will reduce the cooking time for them to become tender. The recipe card for this recipe does not include Instructions for soaking. That decision is up to you.

Storage and Reheating

  • Refrigerator: This recipe makes a large batch. Store any leftovers in an air tight container in the refrigerator for up to 2 days, or up to 4 days if you’ve just cooked your turkey within the past day.
  • Freeze: You can freeze Turkey Lentil Soup up to three months. I like to use freezer safe zip-lock bags. One the soup has cooled, stand the bag upright and spoon soup inside. Squeeze the air out, and then lay flat in the freezer to optimize freezer space. Remember to use a sharpie to label and date the bag.
  • Meal Prep: This is a great recipe to use for meal prep. Store leftovers in smaller freezer safe containers.
  • Reheat stovetop or microwave. Reheat on low temperature stovetop using a sauce pan. To reheat in the microwave, the 50% power feature is your best friend. Heat in 30 second increments, stirring, until nice and steamy.

TIP: Freeze soup in a freezer zip-lock type bag. That way you can easily squeeze out the air and store the bag flat in the freezer, which saves room.

Recipe for Turkey Barley and Lentil Soup

Turkey soup with lentels and barley.

The lentils and barley give this turkey soup an earthy down home flavor. A true comfort food recipe that your family will love.

Bright and healthy with big chunks of carrot and celery, this turkey soup is one your family will embrace. And they won’t even miss the noodles.

If you’re looking for an easy soup recipe using leftover turkey, I hope you give this one a try.

And don’t miss my Soup Category, you’ll find lots of brothy goodness there. Including one of the most popular soup recipes on my site for Slow Cooker Creamy Chicken and Wild Rice Soup.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Turkey soup with lentels and barley.
Print Recipe
5 from 1 vote

Turkey Barley and Lentil Soup

The lentils and barley give this turkey soup an earthy and down-home flavor. Turkey lentil soup is a healthy and easy way to use up leftover Thanksgiving turkey.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 186kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup Lentils French, regular green or red lentils
  • 3 Tablespoons unsalted butter or vegetable/canola oil
  • 2 carrots peeled and thick sliced
  • 2 ribs celery sliced cross ways
  • 1 cup yellow onion diced
  • 3 ½ cups chicken broth
  • 3 cups water 2 – 3 cups water, depending on how brothy you want the soup.
  • 1 turkey wing or leg
  • 16 ounce Canned chopped tomatoes undrained
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • 2 cups Roasted Turkey or Chicken Cut into bite sized pieces
  • ½ cup Quick Cooking Barley

Instructions

  • Rinse lentils in a colander before using.
  • Melt butter or heat oil in a Dutch oven over medium high heat. Add sliced carrots and celery and cook, stirring occasionally for about 7 minutes. Add onion and cook for another 5 minutes.
  • Add Chicken Broth, tomatoes, water and spices. Stir until all is mixed together. 
  • If you want, add a whole turkey wing or leg. The bone and remaining meat will add flavor to the broth. You'll remove it when ready to serve.
  • Add lentils and cook according to package instructions. 10 minutes before lentils are to be done, add quick cooking barley, and turkey or chicken. Simmer until barley and lentils are tender.
  • Serve and garnish with chopped fresh parsley. Some grated Parmesan cheese is nice here. These are both optional.

Notes

This recipe calls for quick cooking barley which cooks in roughly 10 minutes. If using pearl barley, adjust cooking time instructions accordingly. 
If you want to make this without using leftover Thanksgiving turkey, purchase 1 pound of ground turkey. Add the ground turkey at the same time you add the vegetables. You can also use ground chicken or a rotisserie chicken.
Tips For Success: 
  • Please don’t skip sauteeing the vegetables to make this soup. A quick cook in butter or oil will bring out the flavor in celery, carrots and onions. It caramelizes the vegetables bringing a level of robust flavor to soups.
  • Choose a can of small diced tomatoes to make this Turkey Lentil Soup. Smaller cuts will cook down and blend better for better texture. Red Gold Diced Tomatoes pictured above are a good choice here.
  • Liquid retention: You might find that after storing the soup in the refrigerator that the grains and lentils have absorbed some of the liquid. Simply add more broth before reheating.

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 672mg | Potassium: 466mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3720IU | Vitamin C: 20mg | Calcium: 64mg | Iron: 2mg

Turkey Barley and Lentil Soup … It’s what’s for Dinner

Bacon Jalapeno Cheese Ball Recipe

By 42 Comments

This Bacon Jalapeno Cheese Ball recipe is hands down the most popular appetizer I take to parties and pot lucks. With everyone’s favorite Southwestern ingredients rolled into one tidy package, it’s Irresistible and show stopping.

Bacon Jalapeno Cheese Ball served with crackers.

Cream cheese and shredded cheddar, kicked up with diced jalapenos, savory with bits of bacon, spiced with cumin and cilantro and finished with a squeeze of lime and you’ve got yourself a Texas style cheese ball winner.

Who can resist a jalapeno cheese ball with bacon?

It’s a perfect party appetizer because it’s easy to make, it can be made ahead to time, and there’s bacon involved.

It’s a perfect appetizer for the holidays, and even more perfect for football party food.

The only thing you’ll bring home is a shiny clean plate and spreader.

Every party needs this Southwestern cheese ball appetizer. Be ready to share the recipe, because they’ll ask.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make a jalapeno cheeseball.
  • Cheddar Cheese
  • Cream Cheese
  • Cilantro
  • Bacon
  • Jalapeno Pepper
  • Pecans
  • Garlic
  • Worcestershire Sauce
  • Lime Juice
  • Spices: New Mexico Chile Powder and Cumin

Ingredient Substitutions

  • Chile Pepper: If jalapeno peppers are simply too spicy for you, substitute chopped Poblano Pepper.
  • Pecans: Walnuts will also work here.
  • Chile Powder: I almost exclusively use New Mexico Red Chile Powder in all of my recipes. If you don’t have access, use Ancho Chile Powder or Chipotle Chile Powder. Keep in mind Chipotle chile powder will bring a smoky flavor.

Step By Step Instructions, It’s Easy

Ingredients in a bowl to make a Jalapeno Cheeseball.
Mixing ingredients together to make a jalapeno cheeseball.
  • Step 1: Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon.
  • Step 2: Using a sturdy spatula or spoon, mix the ingredients until well blended. Taste and adjust seasonings and add salt.
Bacon, jalapeno and pecans on a plate.
Rolling a cheeseball in jalapeno, bacon and pecans.
  • Step 3: Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Tip: If you don’t want to use your hands to roll the cheese ball, place the cheese on a large piece of plastic wrap. Pull in the corners and twist them together to shape the ball. You may need to use your hands to perfect the shape.

Cheeseball rolled in jalapeno peppers, pecans and bacon.
  • Step 4: Chill covered for at least an hour before serving. Serve with sturdy crackers.
Can This Jalapeno Cheese Ball Be Made In Advance?

Yes. That’s the beauty of this recipe. Make the cheeseball a couple of days in advance. It will allow the flavors to blend and marry.

How Can I Make Jalapeno Peppers Less Hot?

Cut the top off the jalapeno peppers and using the handle of a fork or spoon, scrape out the seeds and veins. This is where the heat lies. Slice the jalapeno pepper open and cut out any remaining veins. Then chop.

Is This A Gluten Free Cheese Ball?

The cheese ball itself is naturally gluten free. If served with gluten free crackers or vegetables, then yes, you’ve created a gluten free cheese ball appetizer.

What To Serve With This Jalapeno Cheese Ball

  • A sturdy cracker is best. Triscuits, Ritz Crackers, and Club Crackers work well here.
  • Tortilla chips are too fragile, even if you use a cheese spreader.
  • Vegetables such as carrot, bell peppers, sliced cucumber and celery sticks are a good choice.
  • Pretzels
  • Bread: Choose a slender baguette. Slice thin and serve. Or place slices on a sheet pan, brush with olive oil or butter and lightly toast.

Tips For Success

  • Allow at least one hour for cream cheese to come to room temperature.
  • Purchase good quality cheddar cheese and grate it yourself. Bagged pre-shredded contains fillers to keep it from sticking together in the bag, it simply doesn’t taste as good as freshly grated.
  • Cut the Jalapeno pepper in as small of pieces as you can. This will distribute that beautiful chile pepper flavor and heat throughout the cheese ball.
  • Make sure your bacon is cooked to a crispy stage. Even crispy, the bacon will soften a bit when combined with the cheese.
  • Remove cheese ball about 15 minutes before serving so it softens slightly. This will simply make spreading on a cracker easier.

Storage

  • I’ve never had any leftovers with this recipe, but if you do, store in an airtight container in the refrigerator for up to 3 – 4 days. Let it sit at room temperature for about 15 minutes, then serve.

In Conclusion

I hope you give this party perfect Jalapeno Cheese-Ball Recipe recipe a try. It’s a perfect cheese ball appetizer for the holidays and beyond. And a great appetizer idea for a Super Bowl Party.

A recipe adapted from Lisa Fain, Homesick Texan.

More Cheese-y Party Appetizer Ideas

And one of our favorites for this easy microwave White Queso Recipe. A big bowl of tortilla chips never had it so good.

And if you’re looking for party appetizer recipes, don’t miss my Appetizer Category. You’ll find tons of finger food ideas. Including the most popular appetizer recipe on my site, Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bacon Jalapeno Cheese Ball served with crackers.
Print Recipe
5 from 1 vote

Bacon Jalapeno Cheese Ball Recipe

A wonderful South of the Border version of the classic cheese ball. 
Prep Time15 minutes
Cook Time0 minutes
resting time1 hour
Total Time1 hour 15 minutes
Course: Appetizer Recipes
Cuisine: Amerian
Diet: Gluten Free
Servings: 12
Calories: 103kcal
Author: Lea Ann Brown

Ingredients

  • 8 ounces cream cheese room temperature
  • ½ cup shredded cheddar cheese 4 ounces
  • 2 tablespoons chopped cilantro
  • 1 clove garlic minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon New Mexico Chile Powder or cayenne
  • 1 teaspoon lime juice
  • ½ teaspoon Worcestershire sauce
  • 2 jalapeños stems and seeds removed, diced, divided
  • 6 ounces cooked bacon about 6 slices of regular bacon or 4 slices thick cut bacon
  • ½ teaspoon Salt
  • ¼ cup chopped pecans roasted
  • Crackers for serving

Instructions

  • Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.
  • Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.
  • Chill covered for at least an hour before serving. Serve with crackers.

Notes

Tips for Success:
  • Allow at least one hour for cream cheese to come to room temperature.
  • Purchase good quality cheddar cheese and grate it yourself. Bagged pre-shredded contains fillers to keep it from sticking together in the bag, it simply doesn’t taste as good as freshly grated.
  • Remove cheeseball about 15 minutes before serving so it softens slightly.
  • Cut the Jalapeno pepper in as small of pieces as you can. This will distribute that beautiful chile pepper flavor and heat throughout the cheese ball.
  • Make sure your bacon is cooked to a crispy stage. Even crispy, the bacon will soften a bit when combined with the cheese.
How To Roast Pecans: Heat oven to 350 degrees. Spread pecans on a sheet pan. Roast until fragrant, about 7 minutes. Watch them closely so they don’t burn.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 101mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

Bacon Jalapeno Cheese Ball Recipe …It’s What’s for a Great Pot Luck Appetizer.

Jacques Pepin’s Beef Stew With Red Wine

By 36 Comments

The quintessential beef stew, Jacques Pepin’s Beef Stew with Red Wine is a very special recipe. This red wine beef stew creates a luscious red wine sauce that you simply won’t believe.

And if you love hearty luscious beef stew recipes, don’t miss one of the most popular on my site for slow cooker Beef Stew With Mushrooms.

Jacques Pepin Red Wine Beef Stew in a white bowl.

This beef stew with red wine recipe brings a whole new meaning to the clever quote “I love cooking with wine and sometimes I even put it in the food“. One full 750ml bottle of a full-bodied red wine is the only liquid used to slow braise the beef for this stew.

This recipe appeared in Food and Wine Magazine and is actually a recipe from Jacques Pepin’s mother.

The combination of beef, pancetta, onions and red wine slow cooked in the oven, results in a thick gravy like sauce that’s earthy and rich in flavor.

Pepin’s Family Stew vs. Classic Bourguignon

The lead in description in Food and Wine Magazine reads: This is the quintessential beef stew. Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron-a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demi-glace or even water in his stew, relying on robust red wine for the deep-flavored sauce.

A classic Bourguignon typically uses red wine and beef stock. Using red wine alone will focus on the wine-finished flavor, a silky texture and a strong beefy flavor.

Why Red Wine Makes The Best Beef Stew

Red wine and beef make great partners:

  • The acidity of red wine will help tenderize the meat.
  • The alcohol in the wine extracts and deepens flavor.
  • Red wine adds a complex flavors, depth, fruity and more layers of savory goodness.
  • The deep color of red wine enhances the deep red color of this beef stew and adds a beautiful glossy sheen.

Beef stew with red wine sounds irresistible and easy doesn’t it? Let’s take a look.

Table of contents

Ingredients You’ll Need

Roast
  • Beef: Two pounds of beef flat-iron, chuck roast, or a round roast like like I used, pictured above.
Ingredients to make red wine beef stew.
  • Red wine for French Beef Stew: 1-750 milliliter bottle red wine. Full bodied merlot will bring a rounder flavor. Cabernet sauvignon, more structured tannin notes And a Pinot Noir, a lighter and brighter flavor. I prefer a Cabernet Sauvignon. Nothing too expensive, but still on a quality level that you would drink. Do not use Red Cooking Wine!
  • Carrots I like to find new small carrots. They’re small enough that they can be cooked in the stew whole, instead of slicing. If the bunch you choose has a few large carrots, just slice those.
  • Mushrooms: Cremini or baby bella.
  • Pancetta: I love that Jacques Pepin adds Pancetta to his Red Wine Beef Stew. It adds another rich, savory, meaty layer of flavor. Pancetta adds a salty and hint of pork flavor.
  • Garlic
  • Bay Leaves
  • Sweet Onion
  • Pearl onions, or Cipollino onions
  • Seasonings: Thyme, sugar, salt and freshly ground black pepper. Fresh thyme is preferred.

Substitutions

  • Carrots: If you can’t find whole baby carrots, then use small carrots that are packaged and labeled as “baby carrots”. Even though they’re not really baby carrots, they are a good size that will cook well and work well in this red wine beef stew. You can also use single bulk carrots. Just remove skin with a vegetable peeler and cut into large bite sized pieces.

Step by Step Instructions

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

Searing chunks of chuck roast to make red wine beef stew.
Searing onions and chunks of chuck roast in a fry pan.
  1. Step 1: Chop the beef into 8 large chunks. Heat a large skillet over medium high heat. Add the oil. When the oil is hot, add the chunks of beef and brown on each side. This will take about 4 – 5 minutes per side.
  2. Step 2: Add the finely chopped onion and cook until tender. About 2 minutes. Add finely chopped garlic and cook until fragrant. About 1 minute.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Adding flour to seared chuck roast.
Chunks of chuck roast and onions in a dutch oven, to make red wine beef stew.
  1. Step 3: Add the flour and stir to coat the meat with it.
  2. Step 4: Transfer the meat to a 6 – 7 quart Dutch oven.
Adding red wine to beef to make red wine beef stew.
Frying chopped pancetta in fry pan.
  1. Step 5: Add the wine, bay leaves and thyme. Cover the casserole and transfer it to the oven. Cook the stew for 1 ½ – 2 hours, or until the meat is very tender and the sauce is flavorful.
  2. Step 6: Meanwhile in the frypan, sautee the chopped pancetta until nicely browned. 
Carrots and mushrooms in a fry pan to make beef stew.
Fried carrots, mushrooms and onions for red wine beef stew.
  1. Step 7: Combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper.
  2. Step 8: Bring to a boil, then cover and simmer until almost all of the water has evaporated, about 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
Red wine beef stew with carrots and mushrooms.
  1. Step 9: To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish once its plated. Top with a little chopped fresh parsley and serve.

Tips for Success

  • Wisely cooking the vegetables separately with some pancetta, and adding them at the end, keeps the carrots sweet, the mushrooms earthy and the pearl onions crunchy. Not to mention void of purple color from the wine.
  • Choose a good piece of meat. Purchase a roast that is well marbled with veins of fat. This adds flavor to the sauce. Stay away from meat that is labeled as “stew meat”. It’s usually cuts of lean meat that simply won’t become tender.
  • Slow Cooking Beef Stew: Make this stew when you have extra time to follow Jacques Pepin’s instructions. It’s a little timely to prepare, but well worth every minute.

Make Ahead, Storage and Reheating

  • Make Ahead: As with any soup or stew recipe, they always taste better the next day, because the flavors meld and deepen. Even during the cooling period chemical reactions and flavors continue to interact. Simply stated, it will taste better than when it was first made. Make this stew ahead, allow to cool and store in the refrigerator covered. A gentle stove-top reheat the next day and it’s ready to serve.
  • Refrigerator: Beef Stew with Red Wine will keep in the refrigerator in a sealed container for up to four days.
  • Freezer: I like to store dishes like this in zip-lock style freezer bags. Just stand them up and spoon any leftovers into the bag. Squeeze the air out and lay flat in the freezer to optimize freezer space. Label with contents and date, and this stew will keep for three months.
  • Reheating: Let the stew thaw overnight in the refrigerator. Gently reheat stove top to keep the integrity of the sauce thick and luscious. If you re-heat it over high heat, the wine sauce may become grainy. Add a splash of water or wine to revive the sauce if this happens.

Serving and Pairing

  • Beef Stew with Red Wine is pretty much a meal in itself. But if you want to serve a side to honor it’s French roots, serve it over buttery noodles, or with mashed potatoes. French bread and even polenta.
  • What to pour with it: Use the same wine Varietal that you used to cook the stew.

Common Questions

Can Red Wine Beef Stew Be Made In A Crock-pot?

I personally think a good quality large enameled cast iron Dutch oven is just as good as using a crockpot. It serves the same purpose of slow cooking this oven beef stew. Not to mention that this is a world class stew recipe from a world class chef. Do yourself a favor and follow his instructions. But if you need oven space, yes, use your crock pot. Cook time will increase to 7 – 8 hours. You’ll still need to cook the vegetables separately stove-top and add them at serving time.

Can I Use White Wine?

This is a recipe for red wine beef stew. And Jacques Pepin’s famous recipe and technique, let’s not fiddle with perfection. Use red wine for this traditional recipe and save the white wine for a braised chicken dish.

What’s The Best Affordable Wine To Cook and Serve With This?

A drinkable $10 – $18 Pinot Noir, Merlot or Cabernet Sauvignon are good choices here. I’ve chosen a Washington State Cab, and you can also seek out an affordable French Red Wine. You can check out this article from Serious Eats, A Guide To Buying Inexpensive French Wines. Remember, no cooking wine.

Jacques Pepin Beef Stew With Red Wine Recipe

This is truly a special and incredible stew recipe. The end result is tender fall apart chunks of beef and a wine reduction sauce that is a thick, opulent and rich treat.

A lovely special occasion meal for entertaining, or a special evening at home. This beef stew in red wine is our New Year’s Eve tradition. Served as a 2nd course to our traditional Pear and Blue Cheese Crostini Appetizer, it’s an elegant experience.

More Hearty Stew Recipes

And if you’re soup and stew lovers like us, don’t miss my category for Soup Recipes, you’ll find lots of slurp worthy recipes, including one of the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Jacques Pipin Red Wine Beef Stew.
Print Recipe
5 from 7 votes

Beef Stew With Red Wine Sauce

A French classic. The quintessential beef stew, Jacques Pepin's Beef Stew with Red Wine sauce is a very special dinner. A sauce that you won't believe.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course Beef
Cuisine: French
Servings: 6
Calories: 602kcal
Author: Lea Ann Brown

Equipment

  • 6-7 quart Dutch Oven
  • 1 large Fry pan

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil divided
  • 2 pounds beef roast, trimmed beef flatiron steak or chuck Trimmed of any large pieces of fat. Use either flat iron or chuck roast, or round roast. Cut into 8 pieces.
  • 1 Tablespoon Salt divided
  • 2 teaspoons Freshly ground black pepper divided
  • 1 cup onion fine chopped
  • 1 tablespoon garlic fine chopped
  • 1 tablespoon all-purpose flour
  • 750 milliliter dry red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme or a large sprig of fresh thyme
  • 5 ounces pancetta either a piece or a package of chopped pancetta
  • 15 pearl onions or cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots peeled
  • ½ teaspoon Sugar
  • Chopped fresh parsley for garnish

Instructions

  • Preheat the oven to 350°.
  • In a large enameled cast-iron casserole or a large skillet, melt the butter in 1 tablespoon of the olive oil. One the oil is hot, Arrange the meat in a single layer, (don't crowd) and season with salt and pepper. Cook over moderately high heat, turning occasionally, until well browned, about 4 minutes per side.
  • Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.
  • Add the flour and stir to coat the meat with it. If using a skillet, transfer the meat to a 6 – 7 quart Dutch oven.
  • Then deglaze the skillet with about a cup of the wine. bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Add that to the Dutch oven with the beef.
  • Add the remaining wine, bay leaves and thyme.
  • Cover the casserole and transfer it to the oven. Cook the stew for 1 ½ hours – 2 hours, until the meat is very tender and the sauce is flavorful.
  • Meanwhile in the frypan, sautee the chopped pancetta until browned.
  • Combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, ¼ cup of water and a large pinch each of sugar, salt and pepper.
  • Bring to a boil, then cover and simmer until almost all of the water has evaporated, about 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  • To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Notes

Tips For Success:
  • Wisely cooking the vegetables separately with some pancetta, and adding them at the end, keeps the carrots sweet, the mushrooms earthy and the pearl onions crunchy. Not to mention void of purple color from the wine.
  • Choose a good piece of meat. Purchase a roast that is well marbled with veins of fat. This adds flavor to the sauce. Stay away from meat that packaged as “stew meat”. It’s usually cuts of lean meat that simply won’t become tender.
  • Slow Cooking Beef Stew: Make this stew when you have extra time to follow Jacques Pepin’s instructions. It’s a little timely to prepare.
  • Red Wine For Beef Stew: Use a full bodied merlot, or cabernet sauvignon. Nothing too expensive, but still on a quality level that you would drink.

Nutrition

Calories: 602kcal | Carbohydrates: 19g | Protein: 35g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 311mg | Potassium: 1139mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3534IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 5mg

Jacques Pepin’s Beef Stew With Red Wine Sauce …It’s What’s for Dinner.

Brown Sugar Caramelized Brats and Sauerkraut, Oven Method

By 51 Comments

Oven baked brats and sauerkraut become irresistible when caramelized with brown sugar. And served over fluffy mashed potatoes for the ultimate comfort food meal. You’ll learn how to caramelize onions for for brats, step by step methods for crispy brats and perfect caramelized kraut.

Another very popular recipe with a very “Fall” feel is this one for Rode Kool. Red cabbage braised with apples and pears is a perfect side dish for the season.

Brats and sauerkraut served over mashed potatoes on a white platter plate.


Fall wouldn’t be “Fall” without brats and sauerkraut. It’s the ultimate Autumn Oktoberfest comfort food coup. This recipe is inspired from my grandmother, who passed along her obsession with for mashed potatoes topped with about anything. And her love for sauerkraut.

Why This Oven Baked, Brown Sugar Method Works

  • Oven Roasted Brats: The bratwurst sausage is oven roasted on a sheet pan before assembling the rest of the recipe. A much easier and less messy option than pan frying.
  • A Leaner Option: Roasting an already fatty piece of meat, rather than pan frying, eliminates some of the fat calories. You’ll also like the crispy outer texture of the sausage that oven roasting creates.
  • There’s Beer Involved: Onions are pan fried until sweet and golden and then simmered in beer. Making this somewhat of a beer-brat experience, in an onion-y way.
  • Casserole Style: The dish is then assembled in a casserole by layering the onion mix, oven baked brats and topped with sauerkraut.
  • Secret Ingredient: Brown Sugar: The true deliciousness gets even better by sprinkling the sauerkraut with brown sugar before baking. The sauerkraut becomes irresistibly caramelized once baked. The brown sugar also helps to balance the sharp acidity of the kraut. You simply haven’t lived until you’ve tasted brown sugar sauerkraut.

Simply stated, oven-baked brats and sauerkraut are delicious partners with traditional flavors.

The simplicity of oven-baking brings an end-flavor result that is amazing. Whether you’re a seasoned chef, or a beginning cook, this easy to follow classic German inspired dish promises a delicious outcome.

Let’s take a look:

Ingredients You’ll Need

  • 6 uncooked bratwurst sausage
  • Onion
  • Olive Oil
  • Beer, preferably German ale
  • Brown Sugar
  • Canned Sauerkraut

Variations and Substitutions

  • Chicken Bratwurst Sausage: For a lighter and leaner option, substitute Chicken Bratwurst for the pork brats. Whole Foods offers a good chicken brat in their meat department. Chicken brats work great cooked in the oven.
  • Sauerkraut: I always grab canned sauerkraut. Use your favorite brand of jarred or canned.
  • Grilled Brats: If your grill isn’t in hibernation, you can most certainly grill bratwurst outdoors and then proceed with the recipe.
  • Pre-Cooked Brats: There are come commercially packaged brats and are already cooked or smoked. Check the package carefully and make sure it indicates “fully cooked”. To use fully cooked brats in this recipe, just skip the oven roasting instructions, and start with step of cooking the onions.
  • Beer Substitutions: If you’re opposed to cooking with beer, substitute Apple Cider. It’s readily available this time of year and will add a sweet acidity to this recipe.

Step by Step, How To Cook Sauerkraut and Brats In the Oven

Chicken bratwurst on a sheet pan ready to be roasted.
  1. Step 1: How To Cook Brats In The Oven: For the oven baked brats: Preheat oven to 425 degrees. Place bratwurst sausages on a sheet pan fitted with a wire rack. Spray the sausages with avocado oil or cooking spray. Roast for 30 minutes turning the sausages once after 15 minutes. The cooking spray will help keep them nice and crispy on the outside, yet tender inside.
Sauteeing onions in a heavy skillet.
Adding beer to onions to make brats and kraut.
  1. Step 2: Heat olive oil over medium high heat in a large fry pan. Add onion and sprinkle with 2 tablespoons brown sugar. Cook, stirring often until onions are starting to turn golden. About 15 – 20 minutes.
  2. Step 3: Add beer or chicken broth and simmer for about 10 minutes, stirring occasionally. This will reduce the liquid a bit and intensify the flavor.
Onions and beer in casserole dish.
Oven roasted brats on a bed of onions and beer.
  1. Step 4: Place contents of the of the fry pan into an oven safe casserole dish.
  2. Step 5: Place the oven baked brats on top of the onions and liquid.
Brats topped with sauerkraut ready to bake.
Oven baked bratwurst and sauerkraut.
  1. Step 6: Place the canned sauerkraut over the brats and sprinkle with remaining brown sugar.
  2. Step 7: Reduce oven temperature to 375 degrees and bake until sauerkraut is starting to caramelize and turning golden in color. Use a large spoon and scoop out a brat and p lenty of sauerkraut. Serve immediately over mashed potatoes.

How To Serve It

  • Mashed Potatoes: Please serve this over a big scoop of mashed potatoes. It’s simply divine with flavor and textures.
  • Sandwich Style: Serve oven baked brats and kraut in a hoagie bun or hot dog bun. Just place one of the cooked brats in a bun and top with some sauerkraut.

Questions You May Have

Should I Rinse Sauerkraut Before Cooking?

Please don’t. You’ll be rinsing away that famous Sauerkraut flavor tang. Adding brown sugar on top of the sauerkraut before baking will sweeten the sour experience by flavoring and caramelizing the kraut.

How Much Time Reliably Caramelizes Sauerkraut Without Drying Out The Brats?

All oven differ in temperature reliability. My 375 degree oven will caramelize sauerkraut in about 30 – 40 minutes. The brats are snuggly nestled between the onion/beer mix and the undrained sauerkraut. This oven method keeps the brats nice and moist.

How Can You Tell If Brats Are Done?

Use a instant digital read meat thermometer. Press the probe into the middle of one of the bratwurst. The internal temperature should read 165 degrees. And when cut, the meat should be white and firm with little or not pink.

Why Oven Bake Brats Instead of Boiling?

Texture, texture, texture. Oven baked brats are a crispier product. Crispy on the inside and tender on the inside. I find boiling brats to be a bit of a flabby experience. But you most certainly can boil them if you want.

Do I Have To Serve This With Sauerkraut?

If you simply don’t like sauerkraut, simply bake the brats in the oven and then proceed with the beer and onion steps of this recipe. Place the onion and beer mixture in an oven safe casserole and nestle the cooked brats on top. Sprinkle with brown sugar and bake. Serve over mashed potatoes.

Can I Grill Bratwurst For This Recipe?

Absolutely yes. The grill is a great environment for crispy bratwurst sausage. Just cook, turning every five minutes or until the internal temperature reaches 165 degrees. Use a digital read meat thermometer.

Should I Pierce Brats Before Cooking?

No. During the cooking time, the brats will naturally release some of the fat. If you pierce brats for oven cooking, it will release too much grease at too fast of a rate and you’ll end up with a smoky mess in your oven.

Leftovers and Storage

  • Refrigerator: Store leftovers in a sealed container for 4 days.
  • Reheat: To reheat, just place on a microwave safe plate and reheat using 50% power. The lower power setting will heat leftovers at a slower more gentler speed. Which means no exploding brats. Length of time depends on the amount on the plate. I like to use 30 second increments.
  • Freezer: Store any leftover brats and sauerkraut in a freezer safe container. They will keep for up to three months. Thaw overnight in the refrigerator and then reheat individual serving leftovers in the microwave.

Recipe for Oven Baked Brats and Sauerkraut

If you’ve been wondering how to bake brats in the oven, I hope you give this baked bratwurst and sauerkraut method a try. I think you’ll be very pleased with the process, the texture and the end flavor result.

Serve this over my Sour Cream Mashed Potatoes for a memorable brats and kraut meal.

More Fall Comfort Food Sausage Recipes

And don’t miss my Pork category, you’ll find lots of great recipe ideas. Including the most popular on my site for Campfire Ribs.

And if you love sauerkraut, I would like to convince you to try my Creamy Sauerkraut Soup with Sausage and Potatoes. It’s a combination of flavors that you must try.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Caramelized kraut and brats served over mashed potatoes.
Print Recipe
5 from 8 votes

Brown Sugar Caramelized Brats and Sauerkraut

Sauerkraut is caramelized sweet by cooking it with a Belgian Ale. Add some oven baked pan brats and you've got a traditional German plate of goodness.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course Pork
Cuisine: German
Diet: Gluten Free
Servings: 2
Calories: 613kcal
Author: Lea Ann Brown

Ingredients

  • 6 Bratwurst sausage uncooked. Use either regular brats or chicken bratwurst.
  • Avocado oil cooking spray or olive oil cooking spray, or PAM
  • 2 tablespoons olive oil
  • 1 large onion or two medium onions, peeled and sliced
  • 6 Tablespoons brown sugar divided
  • 1 ½ cups beer or chicken broth
  • 29 ounces sauerkraut canned, 2-14 ½ ounce cans, undrained

Instructions

  • Preheat oven to 425 degrees.
  • Place bratwurst sausages on a sheet pan fitted with a wire rack. Spray the sausages with avocado oil or cooking spray. Roast for 30 minutes turning the sausages once after 15 minutes.
  • In the meantime, heat olive oil over medium high heat in a large fry pan. Add onion and sprinkle with 2 tablespoons brown sugar. Cook, stirring often until onions are starting to turn golden. About 15 – 20 minutes.
  • Add beer or chicken broth and simmer for about 10 minutes, stirring occasionally. This will reduce the liquid a bit and intensify the flavor.
  • Place contents of the of the fry pan into an oven safe casserole dish. Place the roasted brats on top of the onions and liquid.
  • Place the canned sauerkraut over the brats and sprinkle with remaining brown sugar.
  • Reduce oven temperature to 375 degrees and bake until sauerkraut is starting to caramelize and turning golden in color. This will take about 30 – 40 minutes.
  • Serve the bratwursts and sauerkraut over bed of mashed potatoes.

Notes

Tips For Success:
  • Use an instant digital read meat thermometer to make sure brats are fully cooked. Press the probe into the middle of one of the bratwurst. The internal temperature should read 165 degrees. And when cut, the meat should be white and firm with little or not pink.
  • Want some extra crunch. Right before removing from the oven, turn the broiler on for a minute or two. The kraut will take on an even crispier texture.

Nutrition

Calories: 613kcal | Carbohydrates: 15g | Protein: 20g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 2058mg | Potassium: 781mg | Fiber: 5g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 3mg

Oven Baked Brats and Sauerkraut …It’s what’s for Dinner.