This super easy recipe is just the thing to fix any Bavarian food craving. Sauerkraut, cabbage, onion, and sausages are slow cooked in German-style pilsner beer and lightly seasoned with rosemary and thyme. Thick sliced potatoes are steamed tender before being tossed with butter and fresh dill. Everything is served with tangy Dijon mustard for dipping and spreading. If you want to boost your Bavarian-themed meal, serve this dish alongside some fresh baked soft pretzels.
Note: We do not recommend scheduling this meal, as the starch zone is not refrigerated and the potatoes are sliced. If you would like to schedule this meal we recommend using whole, uncut baby potatoes and slicing them after cooking.
Beer Braised Brats with Dilly Potatoes
- 2 cups sauerkraut
- 2 cups shredded red cabbage
- 1 medium yellow onion, peeled and sliced
- 1 lb bratwurst or kielbasa sausages
- 1 ½ cups (12 oz) German-style pilsner beer
- 1 sprig fresh rosemary, broken into smaller pieces
- 3-4 sprigs fresh thyme
- 1 lb yellow potatoes, thickly sliced
- 3 tbsp butter
- 1 tbsp chopped fresh dill
- 4 tbsp Dijon mustard
1) Divide sauerkraut, cabbage, onion, sausage, beer, rosemary, and thyme between 2 Suvie pans. Place the pans into the top two zones of your Suvie.
2) Add potatoes to your starch pan and place in the bottom right zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook
High, 2 hours
Starch: 30 minutes
3) After the cook, remove the starch pan from your Suvie. Transfer potatoes to a medium bowl, add butter and dill, and toss to coat. Season potatoes to taste with salt and pepper.
4) Divide potatoes, cabbage, sauerkraut, sausages, and Dijon between 4 plates and serve.
Nutritional Information per serving (4 servings per recipe): Calories 623, Total Fat 43g, Total Carbohydrates 37g, Total Sodium 1717mg, Total Protein 20g