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GERMAN-STYLE BRATWURST & SAUERKRAUT




Source of Recipe


Internet






List of Ingredients



• 6 slices bacon
  
• 1 small onion, chopped
  
• 1 garlic clove, minced (I used 6)
  
• 2 pounds sauerkraut, rinsed and well drained
  
• 2 medium potatoes, peeled and sliced
  
• 1 cup water
  
• 1/2 cup dry white wine or apple juice
  
• 1 tablespoon brown sugar
  
• 1 teaspoon chicken bouillon powder
  
• 1 teaspoon caraway seeds
  
• 1 bay leaf
  
• 1 pound Bratwurst
  
• 1 large apple, cored and sliced
  






Instructions



1. Cook bacon in a heavy non-stick pan over medium-high heat 45 minutes until crisp. Crumble and set aside. Discard all but 2 tablespoons drippings from the skillet. Reduce heat to medium. Cook onion and garlic in reserved drippings 45 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase to high. Add up to 1/2 cup more water if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across bratwurst and add to sauerkraut mixture. Reduce heat to low, cover and simmer 10-15 minutes or until potatoes are just tender, stirring occasionally. Add sliced apple. Cover and cook 5-10 minutes more or until apples are just tender. Remove bay leaf and serve. Serves 6
   NOTE: When I added apple, I put in a casserole and placed in oven at 350 degrees for 30 minutes.