Can you believe January is almost over?
Hopefully this month has been epic for you so far (lots of warm bevs and big fuzzy blankets and cuddling with furbabies).
Just in case you’ve been missing out on epic things this winter, though, I’ve got this Brat, Potato, and Sauerkraut Stew recipe that’ll bring a taste of awesome into your life.
This stew is the best kind of recipe in the winter. Not only is it a set-it-and-forget-it crockpot recipe (which I’ve been meaning to make more of), but it’s comprised of hearty, comforting ingredients. Perfectly fits the menu for Midwestern comfort food. I grew up on this kind of food!
The man spouse agrees. He’s not always a fan of the food I make, even when I’m head over heels for a recipe. But when I made this, he eagerly went back for seconds…then thirds…leaving me no leftovers for lunch the next day. And that, my friends, is why I keep tuna and sardines on hand — for the days without leftovers because dinner the night before was just too irresistible.
In sum, this Brat, Potato, and Sauerkraut Stew is an excellent Midwest winter dinner to pair with a fluffy blanket and binge-watching Making A Murderer. Although I can’t figure out why that Netflix documentary is so popular. It’s interesting, but it’s not remarkably different from other documentaries…and it seems pretty skewed so far. Really, the only reason I’m interested is because of an old episode of Radiolab that talked about this case but through a different lens. Speaking of…Radiolab is an amazing podcast. Amazing.
Anyway. The key with this recipe is that the sauerkraut is only added just before serving. Just dump it in the crockpot, stir, and serve after the kraut has heated up. It adds a pleasant crunch to the stew that otherwise isn’t there — plus, the hope is that by not letting it cook all day, the good bacteria in the kraut will still be alive.
OR, if kraut isn’t your thing (the man spouse hates it), you can omit it entirely or just stir 1/4 cup or so into individual bowls. That kept both parties in our home happy and meant I didn’t have to miss out on all the tangy probiotic goodness of sauerkraut.