Reviewed: Feb. 3, 2009

I have used this recipe about a dozen times now and it is always wonderful. Honestly, I have never experienced a grainy texture like another review said. I will say that the type of brats you use do make a bit of a difference. Johnsonville or the grocer's butcher brats always work well. The "off brand" just don't taste the same. I have had many friends ask me for the recipe and people are always so surprised at how good it is. Definitely give this one a try!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Gen 49:20

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

It tasted pretty good but the sauce was very grainy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kirsten P.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2007

Tasted okay, but a little blah. Brats didn't hold on to much flavor after cooking so long. Definitely "stew", very thick and filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TJCASS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

I was surprised when this turned out so well. My boyfriend suddenly decided that he didn't really care for just plain bratwursts, so we were stuck with a pack in the freezer for weeks. Finally I used this recipe and got creative...he loved it! I added some chopped garlic with the initial ingredients and 1 1/2 more tablespoons of water to the cornstarch as it wouldn't mix smooth. Great on unusually cold arizona days!

Was this review helpful? [ YES ]
2 users found this review helpful