Reviewed: Mar. 23, 2009

I just had to review this recipe simply because of how easy to prepare and tasty it turned out to be. I followed the recipe as written but added one final touch at the end to add some thickness...I mashed some of the beans with a potato masher. I thought that made it just the right consistency. What a great way to use up extra bratwurst!

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Reviewer:

moheim

Reviewed: Feb. 21, 2006

Pretty good. Followed the recipe exactly except I used kielbasa instead of brats. I prefer the Lentil and Smoked Sausage Soup from this site though. I doubled the sausage and my kids really gobbled it up. Good stuff on a cold winter's day!

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Reviewer:

MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

Reviewed: Feb. 20, 2006

Quick, easy, delicious! I have used pre-cut veggies from the grocer to make it even quicker. Everyone always loves it!

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Reviewer:

TIFFANYMOWRY

Reviewed: Nov. 28, 2005

I put this on my Thanksgiving weekend menu plan as a break from poultry. I thought my German in-laws would like this stew. Well, there was a LOT of unexpected hesitation, but it turned out to be a winner! I bought good quality brats and removed the skin. Next time I will also slice them lengthwise for smaller mouths. I set a brown mustard on the table & some folks dipped their brats. I also opted for potatoes over beans (per another reviewer's suggestion). There was A LOT of concern about digestive gas. Turned out not to be a problem.

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Reviewer:

AKBMEIER

Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA

Reviewed: Nov. 25, 2005

This is the winner in my family. I usually serve brats with sauerkrat(which noone likes but me) and this was a great change. Only thing I was asked to do differently is to add more brats!! GREAT recipe thanks!

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Reviewer:

KPITTS04

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Cooking Level: Intermediate

Home Town: Englewood, Colorado, USA

Living In: Shady Spring, West Virginia, USA

Reviewed: Nov. 10, 2005

wow, does this recipe makes a savory stew! i followed the directions as written, first simmering my johnsonville original bratwurst in beer then frying them to a dark brown. the stew's broth stays thin until you add the brats & beans then it thickens up nicely. mmmmm, so tasty! i made this dish ahead of time because it's our out of town dinner two nights from now. i expect the stew to get even better with age & will serve it with warm crusty bread. thanks taste of home!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 10, 2005

This was great up until the last step. The beans were very overpowering. Next time we'll definitely leave them out, and probably dice up the bratwurst.

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Reviewer:

Hilary Evans

Reviewed: Nov. 10, 2005

We really liked this, I added a pack of spicy hot dogs to it for me and my husband. It warmed us up on a cool day! I added an extra can of broth to make the soup go further also! I'll make this again.

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Reviewer:

Kelley

Cooking Level: Expert

Home Town: Balsam Lake, Wisconsin, USA

Living In: Providence Village, Texas, USA

Reviewed: Aug. 5, 2005

Very Good! It's another dish to serve with that fresh corn on the cob.

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Reviewer:

RBC150

Cooking Level: Intermediate

Home Town: Oregon, Illinois, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Jun. 18, 2005

This was great! We use 1/2 the beans, but besides that, don't change anything else. We use Johnsonville German Brats and they add a great flavor. I don't really messure the cabbage when I make it anymore, and sometimes it turns out a little low on liquid. It makes a lot but, it reheats great!

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