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.

4 comments:

  1. Delicious--trust Steve!

    ReplyDelete
  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.

    ReplyDelete
  3. Nothing like comfort food! MMMMMMMM!

    Linda

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

    ReplyDelete

Please feel free to leave your thoughts and comments!