Thursday, August 12, 2010

Brats and Egg Noodles

One of my favorite, go-to comfort foods has been and always will be this brat, egg noodle, and kraut dish.  Someone I once knew turned me on to this and I have been in love with it every since.

Very simple to make and a very few ingredients.  You all MUST try this at some time.  I have listed the ingredients with measurements.  However, do this to taste.  After you make this a few times, you will find out the perfect balance for you.

Brats and Egg Noodles
6 bratwurst (I use Johnsonville)
6 tablespoons butter; divided
1 one pound bag of wide/extra wide egg noodles
1 medium size onion; sliced in half then in slices
1 14 ounce can Franks Sauerkraut (I use the Bavarian style); drained and rinsed
1 tablespoon caraway seed
Lawry's season salt

1.  Slice bratwurst into 1-inch slices.  Fry in pan with 2 tablespoons butter over medium heat.  Cook until bratwurst is no longer pink.  Remove from pan.

2.  Boil egg noodles, drain, and keep warm.

3.  Add 2 more tablespoons butter to remaining fat/butter in the pan.  Add onion to the pan and cook over medium heat until slightly caramelized; about 15-20 minutes.  Add 1 tablespoon caraway.  Add the kraut.  Saute for 10 minutes.

4.  Add the bratwurst back to the pan with remaining 2 tablespoons butter.  Combine.  Add the cooked egg noodles.  Season to taste with seasoning salt.


  1. Delicious--trust Steve!

  2. My mom and dad's caretaker Kate used to make something very similar to this. I always loved it.She used to put a little Swiss cheese in it and called it a Reuben casserole.

  3. Nothing like comfort food! MMMMMMMM!


  4. Oooooooh, Swiss cheese as an adder is definitely in my plan...


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