Bratwurst Stew

Bratwurst Stew

6 bratwurst or polish sausages
3 TBSP bacon drippings
½ cup chopped onion
¼ cup red pepper, chopped (optional)
6 medium size red OR white potatoes, quartered (about 4 cups)
1 can cream of mushroom soup
1 can water (measure with soup can)
1 can (14.5 oz) cut green beans, drained
2 cups shredded cheddar cheese
Salt and fresh ground pepper to your taste

In a large pot bring to boil enough water to cover brats and then on a low boil cook about 20 minutes. Drain and allow cooling for 15 minutes. Cut brats into ½ inch pieces. In a large skillet or Dutch oven heat bacon fat and then add onion, red bell pepper and brats, stirring constantly until nice and brown. Add potatoes, soup and can of water. Cover and cook until potatoes are tender about 35 minutes, stirring several times. Add green beans, salt, fresh ground pepper and cheese and cook another minute or two until cheese melts.

One of my favorite recipes for fall and winter! The kids LOVE this and so does Mike! Serve with some yummy breadsticks.