Cheesy Brats & Vegetables Skillet
February 10, 2015
"I found the original recipe in TOH's Country Pork and it was sent to them by Kim Miers from Rock Island, Illinois. As I was reading through the recipe,it seemed like it was a good recipe. But,there wasn't any seasonings at all in it. So along with adding some seasonings,also the way the sausage and onions were prepared was changed.The recipe calls for green beans,but I believe green peas would be good also.The original recipe served 6,but I reduced it down to serve 4. P.S. save the remaining soup to make soup or freeze for a future recipe. ;)Posted to " ZAAZ " on 2/10/15. " Keep Smiling :)"
- Serving Size: 1 (378.5 g)
- Calories 584.4
- Total Fat - 39.3 g
- Saturated Fat - 13.4 g
- Cholesterol - 94.2 mg
- Sodium - 1033 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 4.3 g
- Sugars - 11.1 g
- Protein - 19.8 g
- Calcium - 198.1 mg
- Iron - 1.9 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.6 mg
In a small bowl combine soup,1/2 cup water,garlic powder,and pepper and set aside.
Place potatoes and 1/2 cup of water in a deep skillet over medium low to medium heat and cover with lid;cook potatoes until almost tender,about 15 minutes.
Drain and set aside,in the same skillet add oil,diced bratwurst, and onions.
Cook until brats or lightly browned and onion is softened.
Return potatoes to pan,add soup mixture and green beans(or peas),mix well.
Cover and simmer for 15 minutes or until vegetables are tender.
Stir in cheese until melted (Top with extra cheese if desired).
Tips & Variations
- Deep Skillet