Since Memorial Day is upon us, I thought I would post this recipe just in case you’re about to throw some sausages on the grill, and are worried about having leftovers. This stew is so yummy, you might want to cook up some extra on purpose!
The recipe is meant for bratwurst or Polish sausage, but really almost any sausage will work. When I made this recently I used 4 bratwursts and 2 Italian sausages – naturally, because that’s what was in the fridge!
I can’t give you a link for this recipe, because I got it before there was an Internet. I can however tell you where I found it.
You see, in the 1980’s I worked for a healthcare organization in a position some called “relationship management.” In other words: sales.
It’s not in the job description but I spent a lot of time sitting in doctors’ waiting rooms. Appointment times were estimates, because, of course, the patients always came first.
Picture it: no Internet, no smart phones, no idea how soon your name will be called. The only entertainment was to pick up a magazine. I quickly became an expert on celebrity gossip rifling through back issues of People and then on to Redbook and Good Housekeeping. And, it was in one of those magazines that I found this recipe.
I still have it scribbled on yellow legal paper from my folder (the same paper with tips about two other potential customers, plus a recipe for Grand Marnier sauce. Ultimately, the recipes turned out better than the customers.😀)
When I first dug this out of my recipe box, it turned out good-not-great. So, I made it again with some adjustments, and I realized where I went wrong the first time. It’s not a complicated recipe, but a few rules help make it great:
- Mellow out your onions. My first batch had a strong raw onion taste. Either soaking in cold water for 10-30 minutes or a quick fry in a pan will help take the bite out of the onions. I used the soaking method, which worked great.
- Room temperature and warm ingredients are best. My first batch used all pre-cooked and refrigerated leftovers and I don’t think 45 minutes in the oven was enough to truly cook everything through. The second time only the meat and cheese came from the fridge, and while the potatoes were cooking they sat out and got to room temperature. The potatoes were freshly cooked and still warm, plus I warmed the soup mixture a little before adding it in. An alternative approach would be to mix it up in the morning and let the casserole sit out all day before baking it – this was probably how I did it
3010 years ago.
- More cheese is always better. The recipe calls for 1 cup of shredded cheese but c’mon. If a recipe name starts with “cheesy” then darn it, that’s what it should be!
Looks like a cup, right??
I hope you give this recipe a try. It’s a keeper, for sure!
Cheesy Brat Stew
- 6 fully-cooked brats or Polish sausage cut in ½ inch pieces
- 4 medium (or 2 large) potatoes cooked, peeled, and cubed
- 1 16 ounce can cut green beans drained
- 1 can cream of mushroom soup I used Healthy Request
- 1 cup cheddar cheese shredded (up to 1.5 cups)
- 1 small onion chopped
- Preheat oven to 350°F.
- Soak your onions in cold water for at least 10 minutes to help mellow the flavor.
- In a small bowl, mix together the soup, cheese, and 2 tablespoons of water. Drain the onions and add to the soup mixture.
- In a 3-quart casserole, mix the potatoes, sausage and green beans with the soup mixture.
- Bake, covered, at 350° for 45 minutes