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Kartoffel Rosenkohl & Bratwurst Topf

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A hearty and flavorful dish combining potatoes, Brussels sprouts, and bratwurst in a comforting pot.

Ingredients

Scale
  • 500 grams potatoes, peeled and diced
  • 300 grams Brussels sprouts, trimmed and halved
  • 400 grams bratwurst, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 500 ml chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
  2. Add bratwurst slices and cook until browned.
  3. Add potatoes and Brussels sprouts, stirring to combine.
  4. Pour in the chicken broth and add thyme, salt, and pepper.
  5. Bring to a boil, then reduce heat and let simmer for 25-30 minutes until vegetables are tender.

Notes

  • This dish can be made ahead and reheated.
  • You can substitute turkey bratwurst for a leaner option.

Nutrition

Find it online: https://michaelskueche.de/kartoffel-rosenkohl-bratwurst-topf/