So my step-dad makes this ridiculously good and rich casserole simply called “Bratwurst Casserole.” The ingredients are something like this: Brats, frozen tater tots, cream of mushroom soup, sour cream, and lots of cheese. Well, I had bratwurst from the Meat Shop and wasn’t sure what to do with it, since instead of being in links, it was just the meat. Then it dawned on me – Brat Casserole, but with a less-processed spin on it.
2T butter or olive oil, divided
3-4 (organic) potatoes, skinned and cubed
1/2C (organic store bought or homemade is better!) vegetable broth
1 (organic) onion, sliced thin
1/2C (organic) sour cream
1/2C (organic) shredded cheese
Heat oven to 350 degrees and get out a casserole (9×13 dish)
Cook bratwurst in pan until cooked through.
When potatoes are done, (cooked through and soft) place them in the bottom of the casserole dish. I cooked the potatoes in the same pan as the brats, so there was a lot of good stuff left on the bottom so I deglazed the pan with the vegetable broth.
Place the meat on top of the potatoes, then the onions, then the liquid from the pan.
Place the cheese on top of all that.
The verdict – it’s definitely different than the original, and that’s fine with me! I think next time I’ll make it with even less potatoes or none at all – the potatoes were the least flavorful for me. If anyone has suggestions on how to make them taste better naturally, I’ll take them!
Since the idea of this ‘diet’ is to increase your fat intake while decreasing carbs, I just did a quick calculation of the amount of fat per serving – about 45 grams. It was probably more than that for me, though, because I ate a lot of the bratwurst, which is really fatty. It goes against everything we’ve been taught – but I’m curious to see how I feel at the end of the month!