This is my own concoction. Total comfort food. If it’s in the fridge, I will eat it for breakfast, lunch, and dinner. I made this yesterday and had it for lunch and dinner. Today I had it for breakfast and lunch. I have one serving left and will eat it for dinner. It’s mana from heaven.
1 pack Johnsonville Brats
1 16 oz can or jar of sauerkraut
1 medium onion, cut in 1/2, then into 1/4″ slices
5 medium potatoes, cut into stew-sized chunks
1/2 c pearl barley (adds crunchy texture and fiber)
1-1/2 c water or low sodium chicken broth. This is approximate, you may need more.
1/2 t caraway seed, optional
1-2 whole allspice, optional
non-stick spray cooking oil
1 T olive oil
I make this on the stove in a 12″ stainless steel deep frying pan with glass lid.
- Spray the pan with the non-stick spray and pour in the olive oil.
- Brown the brats on one side then turn.
- Add onion slices at this time and continuing browning brats.
- Evenly spread kraut over brats.
- Add 1/2 the water. I used some broth only because I had a 1/2 can left over, but water is fine.
- Sprinkle in the barley kernels and make sure they are pushed into the pan juices and kraut.
- Add the optional caraway and allspice. I don’t always use either, but it’s a German thing if you like it.
- Turn down the heat to a slow simmer and cover the pan.
- Keep an eye on the pan juices because the barley will absorb a lot of juice. Add more broth or water if needed. You don’t want it to dry out because it will act as “gravy” for the potatoes.
- Simmer for 30-45 minutes. Keep checking water.
- Then add the potatoes and more broth or water. Cook until potatoes are tender.
That’s it. Then spoon onto a plate or large pasta-type bowl. Smash the potatoes so they soak up all the extra juicy goodness. Put on lederhosen, German army helmets and chow down just like you would eat beef stew. Serve with dark rye bread if you have it.
