Ingredients
1 pound uncooked bratwurst links3 tablespoons water2 tablespoons olive oil1 large onion, chopped3 garlic cloves, minced8 medium red potatoes (about 2 pounds), cubed 1 carton (32 ounces) chicken stock1 bottle (12 ounces) Oktoberfest beer or 1-1/2 cups chicken stock1 tablespoon ground mustard1 tablespoon caraway seeds1 teaspoon salt1/2 teaspoon pepperShredded Swiss cheese
Preparation
Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.
