Monday, October 11, 2010

Oktoberfest in a Pot

This dish is really good served over egg noodles. For the kids, I just gave them egg noodles with butter, and cut up a couple pieces of Brat. I didn't think I'd enjoy the sauerkraut.



One Pot Okoberfest
adapted from Whole Foods

1 tablespoon butter
1 (12-ounce) package The Original Brat Hans Original Bratwurst, cut into 2-inch chunks
11/2 cups low-sodium chicken broth, divided
2 teaspoons dried dill, divided
1/4 teaspoon freshly ground black pepper
1 yellow onion, chopped
1 pound fresh button mushrooms, quartered
4 tablespoons light sour cream
3 tablespoons German mustard*
1 (32-ounce) jar sauerkraut*, rinsed and drained


Melt butter in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes. Add 1/2 cup broth, 1 teaspoon dill, pepper and onion and cook until onions are softened and golden, 6 to 8 minutes. Reduce heat to medium, add mushrooms and cook until they’ve released their juices, about 5 minutes more. In a small bowl, whisk together remaining 1 cup broth, sour cream and mustard. Add to pot, along with sauerkraut; bring to a boil. Reduce heat to medium and simmer until fragrant and thickened, about 10 minutes more. Sprinkle with remaining dill and serve.