BRATWURST STEW RECIPES

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CREAMY BRATWURST STEW RECIPE: HOW TO MAKE IT



Creamy Bratwurst Stew Recipe: How to Make It image

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. —Susan Holmes, Germantown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 50 minutes

Prep Time 20 minutes

Cook Time 07 hours 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Nutrition Facts : Calories 544 calories, FatContent 39g fat (15g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 1367mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

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Dublin Coddle is a traditional Irish potato and sausage stew that slow cooks in the oven. It’s great for St. Patrick’s Day or any day you need comfort food! ... so I recommend going with any high-quality pork sausage you can find. I’ve used both bratwurst and Polish sausage in this recipe with good results. ... recipes …
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See details


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DUBLIN CODDLE - AN IRISH CLASSIC - SAVING ROOM FOR DESSERT
Cook the coddle for about an hour, turning the pot ¼ turn clockwise, and the lid ¼ turn in the opposite direction every 15-20 minutes to prevent hot spots.
From savingdessert.com
See details


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