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.
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.
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. 🙂 And the recipe I chose from her blog is a recipe that was passed along from her grandmother, Helen.
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.
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
- 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
- Preheat oven to 375 degrees.
- 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.
- 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.
- Serve the bratwursts and sauerkraut over bed of mashed potatoes.
Brats and Kraut over Mashed Potatoes…It’s what’s for Dinner.
Liz says
December 10, 2014 at 4:45 amAw, 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!
Lea Ann Brown says
December 10, 2014 at 9:49 amYou’re welcome Liz! My German genes love a lot of meat and potato things. 🙂
Stacy says
December 10, 2014 at 5:03 amThis meal would be close to number one for comfort foods in my book, Lea Ann. Great choice!
Lea Ann Brown says
December 10, 2014 at 9:49 amThanks Stacy and thanks for the visit and the comment.
Ramona W says
December 10, 2014 at 5:09 amOkay… definitely craving this at 7 in the morning!! Looks delicious!! Great choice for the challenge!
Lea Ann Brown says
December 10, 2014 at 9:50 amI’m with you. I love this type of food for breakfast!
Sam @ My Carolina Kitchen says
December 10, 2014 at 5:57 amI suspect my German ancestors ate lots of brats and kraut too. A very comforting as well as delicious filling meal.
Sam
Lea Ann Brown says
December 10, 2014 at 9:50 amThanks Sam!
Wendy, A Day in the Life on the Farm says
December 10, 2014 at 7:50 amYummo….Love those ultimate comfort foods from all the different cultures!!
Lea Ann Brown says
December 10, 2014 at 9:50 amThanks Wendy, and thanks for stopping in and leaving a comment.
Debra says
December 10, 2014 at 7:57 amThis is a fantastic recipe to celebrate your heritage! And, so great that this was one of Christy’s grandmother’s recipes, too.
Lea Ann Brown says
December 10, 2014 at 9:51 amThanks Debra.
Christiane ~ Taking On Magazines says
December 10, 2014 at 8:20 amI adore brats and kraut, but I’ve never thought to serve them over mashed potatoes. It’s a brilliant idea.
Lea Ann Brown says
December 10, 2014 at 9:52 amI’m a big fan of any type of pork and kraut over mashed potatoes. You must give it a try Christiane.
Kelli's Kitchen says
December 10, 2014 at 10:15 amOh yum!! I love brats and kraut with mashed – just seeing yours makes me incredibly hungry! Love participating in this CLUE Club! 🙂
Lea Ann Brown says
December 11, 2014 at 1:03 pmMe too Kelli. Love the group and the challenge.
John@Kitchen Riffs says
December 10, 2014 at 10:24 amWhat a great classic dish! I haven’t had this in years and years. And yes, both of my grandmothers would have cooked this! Fun stuff — thanks.
Lea Ann Brown says
December 11, 2014 at 1:03 pmYay for German Grandmothers. 🙂 Thanks John
janetfctc says
December 10, 2014 at 10:32 amOooo, perfect comfort food! The Kraut in me (sorry…bad joke 😛 ) loves any excuse to dig into a plate of sausage and kraut.
Lea Ann Brown says
December 11, 2014 at 1:03 pmLove it! Thanks for stopping in and the comment.
Amira says
December 10, 2014 at 11:48 amI’m sure your grandmother would’ve been so proud of you and your creation. Fun and delicious recipe.
Lea Ann Brown says
December 11, 2014 at 1:02 pmThanks Amira!
Adam J. Holland says
December 10, 2014 at 3:55 pmThis 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! 🙂
Lea Ann Brown says
December 11, 2014 at 1:02 pmI’ll be very anxious it hear about that Kraut. Larry over Big Dude’s made it, I’ll send you his link.
Carol at Wild Goose Tea says
December 10, 2014 at 4:48 pmI love this combination. I have been craving sauerkraut. So thanx for the push with a complete dinner idea. Add a salad and I am ready to rock quite easily.
Lea Ann Brown says
December 11, 2014 at 1:01 pmWe did add a salad. This was a delicious meal.
Karen Harris says
December 10, 2014 at 5:38 pmLove 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.
Lea Ann Brown says
December 11, 2014 at 1:00 pmOk, now I’m going to have to make sure I know what Bavarian Kraut is.. is it just the addition of caraway?
Lisa {AuthenticSuburbanGourmet} says
December 10, 2014 at 10:49 pmWOW – these look and sound simply amazing! A perfect winter dish. I hope you and your family have a wonderful holiday season!
Lea Ann Brown says
December 11, 2014 at 1:00 pmThanks Lisa. and Back-at-cha with those Holiday wishes.
Rocky Mountain Woman says
December 11, 2014 at 8:45 amWell, I’m going to have to make that now because I just have to. My German grandparents would be proud…
Lea Ann Brown says
December 11, 2014 at 12:59 pmDon’t forget those mashed potatoes! 🙂
cheri says
December 11, 2014 at 9:09 amHi lee Ann, Oh you are right this is swoon-worthy! Looks like something my grandma would have made as well,
Lea Ann Brown says
December 11, 2014 at 12:59 pmThanks Cheri.
Alice says
December 11, 2014 at 12:04 pmWhat a fitting recipe you chose! I know that Christy loves this recipe as much as her sous chef! 🙂
Lea Ann Brown says
December 11, 2014 at 12:58 pmThanks Alice. We gobbled every fattening bite. 🙂
Lea Ann Brown says
December 11, 2014 at 12:59 pmHappy Holidays Ansh!
jean | lemons & anchovies says
December 11, 2014 at 2:39 pmIt’s cold and rainy in my neck of the woods today–this brats and kraut meal would be comfort food bliss!
Lea Ann Brown says
December 12, 2014 at 6:10 amI’m not sure where you live, but I think that weather is headed our way. Except we’ll get cold and snowy.
Larry says
December 12, 2014 at 9:13 amI love this simple German dish, especially the way you made it.
Lea Ann Brown says
December 13, 2014 at 6:31 amThanks Larry.
Chris says
December 12, 2014 at 1:20 pmLove me some brats, I’ll have to give these a shot.
Lea Ann Brown says
December 13, 2014 at 6:30 amThanks Chris.
Barb says
December 16, 2014 at 2:12 pmSet a place for me, Lea Ann!
Lea Ann Brown says
December 17, 2014 at 5:52 amDone! 🙂