You can use bratwurst, Italian sausage, polska kielbasa, weisswurst, or even breakfast sausage for this recipe. It’s a delicious way to use up those extra brats in your freezer, and tastes wonderful in the winter when grilling season seems far, far away.
Ingredients: [‘celery’, ‘onion’, ‘olive oil’, ‘potatoes’, ‘bratwursts’, ‘green beans’, ‘cream of chicken soup’, ‘milk’]
Quantity of Ingredients: [“1/2 cup chopped celery”,”1/2 cup chopped onion”,”2 tablespoons olive oil or 2 tablespoons vegetable oil”,”4 medium potatoes, peeled and sliced “,”3 large bratwursts, uncooked and cut up into half inch pieces “,”1 (16 ounce) can green beans, drained “,”1 (10 ounce) can cream of chicken soup”,”3/4 cup milk”]
Number of Servings: 6
Steps: [‘Sauté celery and onion in small amount of olive oil or vegetable oil until partially done, about 5-8 minutes. Set aside.’, ‘Using the same pan you used for the celery, cook the brat pieces over medium high heat until no pink remains and they are cooked through. Drain off any grease.’, ‘In a well buttered 2-quart casserole dish, layer potatoes, then brats, then celery and onions, then green beans.’, ‘Mix the milk with the soup, stir well to combine, and pour over layered ingredients in the casserole dish.’, ‘Bake at 375° for 1 hour 30 minutes, uncovered.’, ‘If desired, increase the amount of brats for a meatier meal.’]