In a skillet, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels, reserving 4 tbsp of the drippings. Save bacon for mashed potatoes.
In the drippings, cook bratwurst 10-15 minutes until no longer pink. Remove and keep warm.
In a small bowl, combine corn starch and broth until smooth. Set aside.
Add the mustard, brown sugar, wine, vinegar and celery seed to skillet. Cook and stir until hot and bubbly. Gradually add corn starch mixture. Bring to a boil; cook and stir until thickened. Return bratwurst to the pan. Cook and stir for 1-2 minutes or until glazed.
In a large saucepan, combine the water, milk, butter and salt. Bring to a boil
Stir in potato flakes. Remove from heat. Cover and let stand 5 minutes.
In a small skillet coated with spray, cook onion until tender.
Stir sauerkraut into potatoes. Top with onions and bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 44 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.7mg||1 %|
|Sodium 139.3mg||5 %|
|Potassium 177.3mg||5 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 28.8g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 164
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