German Fest
Transport yourself to the heart of Oktoberfest with this hearty, soul-warming "German Fest" recipe! Featuring perfectly browned bratwurst sausages nestled in a rich, creamy sauerkraut and caramelized onion sauce, this dish brings classic German flavors to your table. Paired with buttery, parsley-flecked mashed potatoes, it's the ultimate comfort food that’s perfect for weeknight dinners or festive gatherings. A touch of whole-grain mustard adds a tangy kick, while heavy cream and chicken stock create a luscious, velvety base. Ready in just an hour, "German Fest" is a one-pan wonder that combines simplicity with robust, satisfying flavors. Whether you're celebrating German heritage or just craving something hearty, this dish will become a family favorite.
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Recipe Information
Ingredients
- 6 pieces Bratwurst sausages
- 2 tablespoons Butter
- 1 large Yellow onion
- 2 cups Sauerkraut
- 4 medium Russet potatoes
- 2 tablespoons Chopped fresh parsley
- 3 tablespoons Whole-grain mustard
- 1 cup Heavy cream
- 1 cup Chicken stock
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into 1-inch cubes. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside.
While the potatoes are cooking, thinly slice the onion. Heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the sausages until browned on all sides, about 8-10 minutes. Remove the sausages from the skillet and set aside.
In the same skillet, melt the butter. Add the sliced onion and sauté for 5 minutes, or until softened and golden.
Add the sauerkraut to the skillet with the onions and stir. Cook for an additional 5 minutes.
In a small bowl, whisk together the whole-grain mustard, heavy cream, chicken stock, salt, and black pepper. Pour this mixture into the skillet, stirring to combine.
Return the sausages to the skillet, nestling them into the sauerkraut mixture. Cover and simmer over low heat for 10-12 minutes, allowing the flavors to meld together.
Meanwhile, mash the cooked potatoes with a fork or potato masher, leaving some chunks for texture. Stir in the chopped parsley and season with salt and pepper to taste.
Serve the sausages and sauerkraut mixture over a bed of mashed potatoes. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.1 g | 380% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 9477 mg | 412% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 24.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 379 mg | 29% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6021 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
