Rep. Bachmann’s Minnesota Oktoberfeast

Recipe From Rep. Michele Bachmann


1 tablespoon butter

12 oz. venison brats, cut into 2-inch chunks (venison acquired in Minnesota is preferred)

1 ¼ cups chicken broth, divided

2 teaspoons dried dill, divided

¼ teaspoon freshly ground black pepper

1 medium yellow onion, chopped

1 pound fresh button mushrooms, quartered

3 tablespoons sour cream

3 tablespoons German mustard

32 oz. sauerkraut (sauerkraut made in Minnesota is preferred)

8 oz. cooked egg noodles

Melt butter in a large pot over medium-high heat. Add brats and cook until browned, about 5 minutes. Add ¼ broth, 1 teaspoon dill, pepper and onion and cook until onions are softened and golden, 6-8 minutes. Reduce heat to medium, add mushrooms and cook until they’ve released their juices, about 5 minutes more. In a small bowl, whisk together remaining 1 cup broth, sour cream and mustard. Add to pot, along with sauerkraut; bring to a boil. Reduce heat to medium and simmer until fragrant and thickened, about 10 minutes more. Sprinkle with remaining dill and serve over hot egg noodles.


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