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Brats and Kraut Over Mashed Potatoes

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German Brats and Kraut served over fluffy mashed potatoes. Sauerkraut is caramelized sweet by cooking it with a Belgian Ale. Add some pan seared bratwurst and you’ve got a traditional German plate of goodness.

Brats and Kraut served over mashed potatoes

 

It’s time for our December Blogger C.L.U.E. event, but first a big thanks and congratulations to Liz over at That Skinny Chick Can Bake for organizing our group and for a successful inaugural launch in November.

Blogger Clue Society Logo

How much fun is this…each month we’re assigned to a blog and we’re given a clue. With that clue, we’re to sneak around, find a recipe, cook the recipe and blog about it. This month’s assignment was to find a food your Grandmother would have cooked or better yet, DID cook.

Heading to Christy’s blog, Confessions of a Culinary Diva, I started the search for either baked items or German inspired meat and potato dishes. Since I didn’t inherit that German baking gene, lucky for me I found this Brats and Kraut recipe, and a blogger after my own heart, Christy served the whole thing over mashed potatoes.  :::swoon.

The great thing about these types of groups is finding new blogs. Christy is a food enthusiast, wine aficionado, Food & Cooking Channel fanatic, and cookbook bibliomaniac, who suffers from an incurable case of wanderlust. Sounds good to me.  ðŸ™‚  And the recipe I chose from her blog is a recipe that was passed along from her grandmother, Helen.

Duval Golden Ale
Unfortunately both of my Grandmothers died before I knew them, but Florence (Flossie) Lichtieg (on my Mom’s side) and her Bavarian heritage plays a big part in the food I love and cook to this day.

I am certain that she had her share of brats and kraut most certainly over mashed potatoes.  I chose a flavorful Duval Belgium Ale for to braise the brats and kraut into a golden wonderful plate of goodness. I’m such a kraut fan, and the golden ale caramelizes it into a wonderful treat. What a great meal.

Brats and Kraut served over mashed potatoes

Recipe for Brats and Kraut Served Over Mashed Potatoes

I hope you give this German Brats and Kraut recipe and try, and if you do, please come back and give the recipe a star rating. And let me know what you thought.

More Sausage Recipes

5 from 3 votes
Brats and Kraut served over mashed potatoes
Print
Brats and Kraut over Mashed Potatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: German
Servings: 2
Author: www.highlandsranchfoodie.com
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 1 ½ bottles Spaten Lager or other beer ½ bottle for the chef
  • 4 bratwursts or other German sausage
  • 2-3 cups sauerkraut
Instructions
  1. Preheat oven to 375 degrees.
  2. Pour olive oil in skillet and heat on medium high heat. Add the sliced onions and cook until they soften and are light gold in color. Add bratwursts and 1 ½ bottles of beer and braise about 10 minutes, turning the bratwursts periodically and sipping frequently from the remaining ½ bottle of beer.
  3. Pour braising liquid into a baking dish and reserve. Return the skillet to medium high heat, brown the bratwursts on each side, and place in baking dish. Cover the bratwursts with sauerkraut and bake uncovered in oven for approximately 20—25 minutes.
  4. Serve the bratwursts and sauerkraut over bed of mashed potatoes.

Brats and Kraut over Mashed Potatoes…It’s what’s for Dinner.

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Reader Interactions

Comments

  1. Liz says

    December 10, 2014 at 4:45 am

    Aw, thanks for the recognition…truly a team effort and we’re thrilled to have you join us! My German genes LOVE this recipe…perfect comfort food!

    Reply

  7. Christiane ~ Taking On Magazines says

    December 10, 2014 at 8:20 am

    I adore brats and kraut, but I’ve never thought to serve them over mashed potatoes. It’s a brilliant idea.

    Reply

  12. Adam J. Holland says

    December 10, 2014 at 3:55 pm

    This CLUE thing sounds like a lot of fun, and that dish looks like something I’d really dig into. I’m German on both sides (German Jew on my mother’s side) and the only kraut we ever managed to eat came from a can that said ‘Libby’s’ or ‘Del Monte’ on the outside of it. Good enough, except I found out from my father just this past week that his mom had sauerkraut ‘working all the time’ when he grew up in the cotton fields of north Texas. As it goes, I was telling him that I’m shopping for a crock to make the stuff and he nonchalantly tells me ‘You don’t need to spend $100 on a crock. You can get a $15 butter churn and it works just fine.’ (That’s when he went on to tell me about this divine kraut that his mom made continuously during his childhood.) Go figure. — Sorry, Lea Ann. I tend to ramble. This dish rocks and it’s going on a menu at Casa de Holland very soon! 🙂

    Reply

  14. Karen Harris says

    December 10, 2014 at 5:38 pm

    Love brats and kraut. I have a friend in England who taught me her grandmother’s recipe and I’ve been cooking it ever since. Her’s uses Bavarian kraut and apples in addition to onions and beer. My husband would drive cross country for a dinner like this.

    Reply

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