Source: Midwest Living


Recipe Summary

50 mins
1 hr
1 hr
50 mins
3 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Rinse dried hominy; drain. In a large saucepan combine dried hominy and 4 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place hominy in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse hominy. Return hominy to Dutch oven. Stir in 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, 1 to 1 1/2 hours or until hominy is tender, soft and starts to "pop," stirring occasionally; drain. Omit this step if using canned hominy.

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add bratwurst and potatoes. Cook, turning occasionally, for 12 to 15 minutes or until potatoes are just tender and sausage is browned. Remove from heat. Stir in hominy, leeks, celery, the broth, garlic, salt, Italian seasoning and pepper. Transfer vegetable mixture to an 8x8x2-inch square (2-quart) baking dish.

  • Bake, covered, in a 350° oven for 50 minutes or until bratwurst is cooked through and vegetables are tender.

Nutrition Facts

301 calories; fat 12g; cholesterol 27mg; saturated fat 3g; carbohydrates 37g; mono fat 1g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 12g; vitamin a 826IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.3mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 1217mg; potassium 314mg; calcium 60.6mg; iron 2.2mg.