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Franks, Sauerkraut, and Mashed Potatoes

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“By Christine Merlo,Boston Globe Correspondent ,+LARRY# 1 A DELICIOUS,HARDY DISH WITH A WINNING COMBINATION OF FLAVORS”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup water
  • 14 cup brown sugar
  • 1 12 tablespoons cider vinegar
  • 5 garlic cloves, chopped
  • 1 teaspoon pepper
  • 21 ounces sauerkraut, NOT rinsed
  • 4 lbs medium russet potatoes, cut into small chunks
  • 1 13 cups milk, heated until hot
  • 2 tablespoons butter
  • 2 lbs turkey frankfurters, bratwurst all halved lengthwise, all cut cut into 1 1/2-inch chunks
  • 2 -3 bratwursts, all halved lengthwise all cut cut into 1 1/2-inch chunks
  • 3 large apples, cored and chopped (Cortland, Granny Smith)

Directions

  1. 1. SET THE OVEN AT 350 DEGREES.
  2. 2. In a small bowl, combine the water, brown sugar, vinegar, garlic, pepper; set aside.
  3. 3. In the skillet, heat the sauerkraut over medium high heat for 1 minute. Add the brown sugar mixture, stir well, and continue cooking for 10 minutes or until the liquid evaporates; set aside.
  4. 4. Meanwhile, in a large saucepan, combine the potatoes with cold water to cover and a generous pinch of salt. Bring to a boil and simmer the potatoes for 10 minutes or until they are tender.
  5. 5. Drain the potatoes and return them to the pan. With a potato masher, beat in the milk a little at a time with 1 tablespoon of the butter, salt, and pepper. Mash until smooth, then Combine all ingredients+mix well, Dot with the remaining 1 tablespoon of butter and sprinkle with salt and pepper. BAKE UNCOVERED FOR 30-40 MINUTES or until the top is golden brown.

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