Creamy Bratwurst Stew
A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. —Susan Holmes, Germantown, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 1 medium onion chopped
- 3 tablespoons cold water
- 1 medium green pepper chopped
- 2 cups half-and-half cream
- 2 celery ribs chopped
- 2 medium carrots chopped
- 1-3/4 pounds potatoes (about 4 medium) peeled and cubed
- 2 pounds johnsonville® original brats
- Carbohydrate 5.58542081888312 g
- Cholesterol 79.7000000187668 mg
- Fat 18.5309625138459 g
- Fiber 0.898976340235675 g
- Protein 16.3965970567904 g
- Saturated Fat 7.61856416805371 g
- Serving Size 1 1 servings. (296g)
- Sodium 97.5643352770374 mg
- Sugar 4.68644447864744 g
- Trans Fat 1.35774381664744 g
- Calories 256 calories
Place first five ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low until sausage is cooked through and vegetables are tender, 6-7 hours. Remove sausages from slow cooker; cut into 1-in. slices. Add to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.
