Bavarian Bratwurst Supper -- Hearty Comfort While Dave Recovered

Dave had surgery Monday. Laminectomy. Four-hour procedure. Successful. He was in recovery by 2 p.m. I spent the day at the hospital. I brought him home Tuesday evening. He was sore but fine. He slept a lot the rest of the week.

I did not drive this week. I stayed home. Cooked. Cared for Dave. Cared for Gayle. Josie was helpful. She made us sandwiches twice. Amber came home Thursday through Sunday.

By Sunday Dave was sitting up for longer periods, walking around the house slowly. Recovery is going well.

Sunday: soft food for Dave. Pureed soup. Mashed potatoes. Chicken.

Dave needed soft foods Sunday, so I made him pureed soup and mashed potatoes separately — but the rest of us needed something more substantial after a long week of caregiving and waiting. With Amber home and Josie helping out, I wanted a real dinner on the table without a lot of fuss. The Bavarian Bratwurst Supper was exactly the kind of warm, filling, no-fuss meal that felt right after the week we’d had — something that could sit on the stove and be ready whenever anyone was hungry.

Bavarian Bratwurst Supper

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

• 6 fresh bratwurst links
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) sauerkraut, drained
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 medium potatoes, peeled and cubed (about 2 cups)

Instructions

1. Brown the bratwurst. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Add bratwurst and brown on all sides, about 4–5 minutes total. Remove and set aside.
2. Saute the onion and garlic. In the same pan, reduce heat to medium. Add sliced onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
3. Build the base. Stir in sauerkraut, diced tomatoes, chicken broth, brown sugar, caraway seeds, black pepper, and smoked paprika. Mix to combine.
4. Add potatoes and bratwurst. Nestle the browned bratwurst into the mixture and add the cubed potatoes. Stir gently to distribute.
5. Simmer until done. Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until potatoes are fork-tender and bratwurst is cooked through.
6. Serve. Ladle into bowls and serve hot. Good with crusty bread on the side.

Nutrition (per serving)

Calories: 420 | Protein: 17g | Fat: 28g | Carbs: 26g | Fiber: 3g | Sodium: 980mg