Brat and Spud Autumn Warmer

Monday 4 November 2013

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I have a love affair going with the Bratwurst sausages that you can buy at Aldi.  They are very lean and I think they are delicious, with the flavour of fennel and spice.  Oftimes I will treat us to a meal of sauerkraut and bratwurst.  We love German food in this house.  The Toddster lived in Germany several times . . . a couple as a soldier and once as a civilian.  I lived there as a small child, in the Black Forest, when my father was in the CAF.  As a couple we have gone on holidays a few times to Germany. It's one of our favourite places to go, so it's no surprise that we love German food.  

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I often freeze half of the package of Bratwurst when I buy it, because well . . . there are only two of us and we can only eat so much.   One for me, one for Todd and yes . . . she is a spoiled pooch, one for Mitzie.    

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I had bought a turkey crown for Christmas the other day and in order to fit it into the freezer, I had to take something out and so I took out some Brats I had frozen and a few other bits.   I didn't feel much like eating Brats and Kraut however . . . what to do, what to do.  

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I decided to make a one pot supper, using the Brats,  potatoes and some sliced white cabbage.  I  sliced the Brats into coins and browned them on both sides along with a chopped onion.  I then added the potatoes, cut into cubes (no need to peel) and some sliced cabbage.  I braised the mixture in a bit of chicken stock until the potatoes were fork tender.    

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I then added some double cream (just a touch) and some grated cheese, half stirred in with the cream  to make a creamy sauce. . . and other half sprinkled on top.  I then popped the whole dish under the grill to melt the cheese to a bubbling golden brown.  

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Oh baby, this was some tasty! And so easy to make as well.  I love it when I am inspired to just take what I have and put it together into something magically delicious.  I guess I find that pretty easy because I have been cooking for years and years.  I kind of know by now what works and what doesn't.  It guess it comes with practice.  

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Don't worry though I am always happy to share.  I do hope you will give this a go and that you come back and tell me how much you enjoyed it!  We thought it was fabulous and it's become a new favourite with us.  OH, and I used low fat cheddar which worked really well.  Normally the lower fat stuff won't.  It was Pilgrim 30% lower fat strong cheddar.  It worked wonderfully.  

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*Brat and Spud Autumn Warmer*
Serves 4
A deliciously easy pan fry that includes spicy bratwurst, cabbage and potatoes.  A touch of cream and cheese are it's crowning glory! 

1 TBS olive oil
1 pound bratwurst sausage, sliced into coins
1 medium onion, peeled and diced
2 cloves of garlic, peeled and minced
2 cup chicken broth
1/2 small white cabbage, thinly sliced
4 medium red potatoes, washed and cut into cubes
salt and black pepper to taste
cayenne pepper to taste
125ml of heavy cream (1/2 cup)
125g of grated cheddar cheese (1 cup)    

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Add the oil to an oven safe skillet.   Heat over medium high heat just until it shimmers.  Add the bratwurst and onions.  Cook, stirring until the sausage is browned and the onions are softened.   Add the garlic and cook just until fragrant.Stir in the cabbage and potatoes.  Cook, stirring for a few minutes.  Season and then add the chicken stock.  Bring to the boil, then reduce to a slow simmer.  Cover and cook until the potatoes are fork tender and most of the liquid has been absorbed.   Gently stir in the cream and half of the cheese.  Heat through.

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Turn on the grill.  Scatter the remaining cheese over top of the mixture in the pan and then pop under the grill until the cheese is melted and bubbling and beginning to brown lightly.  Remove and serve.


  1. Well that looks delicious, and very autumnal too! I was looking for a sausage recipe to use tonight, sadly I haven't got Bratwurst but I'm sure this will be just as tasty with my butchers choice, looking forward to it already! Hope you have a great week!


  2. Katie, I am thinking that would also be fabulous! Let me know how you get on! xxoo

  3. Just curious. What is a turkey 'crown'?

  4. Hi Amelia, a turky crown is the whole breast of the turkey, missing the thigh and legs.

  5. After living in Germany for four years I developed a love of their food as well. And Brats are high on my list. Wish we could find good ones here in Podunk, USA. When I do, I will definitely try this one. Love one pot meals.

  6. My husband would love this marie..

  7. Oh yum! We have Brats at Lidl, so I might pick some up later in the week. I have potatoes and cabbage from our garden, so this is a perfect recipe for November.

    I agree that over time you do develop a good idea of food combinations. And Lord knows I'm always tweaking recipes! I am amazed by people who have plenty of food in the fridge and pantry but declare that "there's nothin to eat" and that thry need to shop. So much food gets wasted this way. I love looking at what I have and thinking of a new way to serve it.

  8. We've recently starting eating Brats. Both of us never had them growing up, so we are only now just exploring the realms of the food world.

  9. I noticed you mentioned sauerkraut earlier in the post. I had trouble finding sauerkraut in any of the supermarkets--even Lidl--until some of them started expanding their "international" sections with more Polish options. I was able to find Polish sauerkraut in a jar in Tesco. I just forget what it was called. I would suggest, though if you do use it to rinse and drain it before using because out of the jar it was very salty and strongly vinegary.

  10. Oh, but that's the best part Janet! lol Just kidding. I do drain and rinse it. But, I often eat it right out of the jar as well. My grandfather used to make his own sauerkraut. It was delicious. (I have some German ancestry!)


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