Active Time: 10 minutes Total Time: 55 minutes Serves: 4
1 pound red potatoes, quartered
1 large red onion, halved and cut into 1/4-inch wedges
2 tablespoons Schnucks vegetable oil
1 teaspoon caraway seeds
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bag (1 pound) sauerkraut, drained
4 uncooked bratwurst sausages
1 bottle (12 ounces) Oktoberfest-style beer
1/2 cup spicy brown mustard
1 medium Fuji or Gala apple, cored and finely chopped
1/4 cup ready to serve real bacon bits (optional)
Preheat oven to 425°F. In large bowl, toss potatoes, onion, 1 1/2 tablespoons oil, caraway seeds, sage, salt and pepper; arrange in single layer on large rimmed baking pan. Bake 20 minutes.
In small bowl, stir mustard and 1/2 cup beer until well combined. Brush bratwurst with remaining 1/2 tablespoon oil. Push potato mixture to 1 side of pan; place sauerkraut on opposite side of pan. Place bratwurst on top of sauerkraut; pour remaining 1 cup beer over bratwurst and sauerkraut. Bake 25 minutes or until internal temperature of bratwurst reaches 160°F.
Serve bratwurst drizzled with mustard mixture along with sauerkraut and potato mixture; garnish with apple and bacon, if desired.
Each serving: about 596 calories, 32 g total fat (11 g saturated), 75 mg cholesterol, 2090 mg sodium, 41 g carbohydrate, 8 g fiber, 9 g sugars, 23 g protein