Brats and Potato Casserole

Another recipe in our 'one-pan' series, this is a classic german-style fall dish. Full of rich flavors, super hearty, and very easy to make. We often make a variation of this around game day, with sliced sausages makes for a perfect crock-pot side for your next get together.


1 medium white onion

1/2 head of cabbage

3 Bratwurst

3/4lb or 1.5 cups of quartered baby potatoes

1 small can of sauerkraut

A few sprigs of thyme

2 Tbls Dijon mustard

1 Tbls Vampire Repellent

1 Tbls Bacon grease or olive oil

1/3 cup chicken broth


  • 1

    Preheat oven to 350 degrees.

  • 2

    Heat bacon grease in a dutch oven. Add Bratwurst and brown on all sides then remove and set aside.

  • 3

    Add onions to dutch oven, sauté for a minute. Add cabbage andVampire Repellentand continue cooking until the cabbage and onions are soft. Add potatoes and sauerkraut and stir to combine. Then slice and add bratwurst to pan.

  • 4

    Mix the dijon into the chicken stock and blend together. Pour the mixture into the dutch oven and add the thyme sprigs. Cover the dutch oven and place in oven for 40 minutes.

  • 5

    After 40 minutes remove from oven and take the top off. Let it cool for 10 minutes then serve and enjoy!

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