Choucroute Garnie (with a twist)

I love a good deal, and when I found a 12 pack of bratwurst on sale at Lidl for $6 I was quick to grab them! I knew I could make multiple meals from this, averaging the meat out to about $1 per meal with three dinners, and leftovers being three lunches. I did know I did not want plain brats in buns for every meal so I decided to make two that did not contain buns at all. While not the healthiest I came across something called "Choucroute Garnie" A recipe from the Alsace region of France. While typically this is involves meat, potatoes and sauerkraut I decided to change it up a little. I had some pierogis and decided to sub them for the potatoes since they are made of potato and I wanted to use them. I also subbed some of the unhealthier things for health-IER (not healthy always) versions. This isn't something I would eat every day due to the nutrition but it was good, and I would make it again. Next time, however I would add more sauerkraut as I LOVE IT. I have also attached the nutrition label at the bottom!!

Ingredients

• 4 bratwurst links

• 2 tbsp light, unsalted butter

• 1 cup thinly sliced onion

• 3 cloves garlic, thinly sliced

• 1 lb pierogis (I used Mrs. T classic onion)

• 8 oz drained sauerkraut

• 16 oz fresh Brussels sprouts, halved or quartered if larger

• 1/2 cup grated parmesan

• 1/4 cup light sour cream

• 1/4 cup nonfat plain Greek yogurt

• 1 tsp salt

• 1 tbsp fresh ground black pepper

• 1 tbsp oregano

• 1 tbsp basil

• 3 tsp paprika

• 2 tbsp dill

• 1 tbsp parsley

• extra table parmesan and paprika for topping

Directions

Slice brats into uniform slices, melt butter in nonstick pan and add sliced brats and onion. Saute, stirring occasionally, until onions are soft and golden, about 5 minutes. Add in sprouts, garlic, salt and pepper. Stir occasionally and cook about 5 more minutes. While these are cooking boil pierogis according to package directions until al dente. Drain pierogis, reserving 1 1/2 cups cooking water. Add pierogis and water to pan with sausage mixture, add parmesan, sour cream, Greek yogurt and spices and mix well. cook over low heat, stirring until slightly thickened, about 2-3 minutes. Top with salt and pepper, Parmesan and paprika as desired.