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Bratwurst Stew

 
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22

A hearty quick stew for those early fall days.

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

 

Ingredients

6 each bratwurst
*
2 tablespoons vegetable shortening
4 medium potatoes
cubed or 1 (29oz) canned potatoes
1 medium onions
chopped
15 ounces green beans
1 can
10 ¾ ounces cream of mushroom soup
or cream of celery soup
1 tablespoon salt
J&D's Bacon salt (optional)
1 cup milk
1 cup cheddar cheese
grated

Directions

Cut brats into ½ inch pieces.

Brown in melted shortening in large skillet or Dutch oven.

When nicely browned, add potatoes, onion, undiluted soup and milk. Mix well.

Cover and cook over low heat for about 30 minutes or until potatoes are done.

Before removing from heat, add drained green beans and cheese.

Bring just to a boil and let simmer until beans are heated and the cheese is nicely melted and blended into the stew. (You may use polish sausage instead of brats, in which case, no shortening is needed for browning.)

Chopped pimento adds color to the stew and is good with either choice of meat.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 29145% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 1663mg 69%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 19g
Vitamin A 10% Vitamin C 25%
Calcium 22% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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