German Potato Salad with Brats

Betty’s scalloped potatoes make short work of this traditional October recipe.

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6

1
tablespoon vegetable oil
6
fully cooked bratwurst (1 to 1 1/2 pound)
1
box (4.7 oz) Betty Crocker™ scalloped potatoes
2 3/4
cups hot water
2
to 3 tablespoons white vinegar
Paprika, if desired

  • 1 Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; remove from skillet and drain.
  • 2 Heat Potatoes, Sauce Mix and hot water to boiling in same skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
  • 3 Stir in vinegar. Place bratwurst on potatoes. Cover and simmer about 3 minutes longer or until hot. Sprinkle with paprika.

Expert Tips

To reduce the amount of fat, use turkey bratwurst and omit the oil. In step 1, cook bratwurst in a nonstick skillet sprayed with cooking spray.

Serve this with creamy coleslaw, cold beer or lemonade and brownies à la mode.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
300),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
12g,
12%
Trans Fat
1g
1%
),
Cholesterol
70mg
70%;
Sodium
1560mg
1560%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.