Bratwurst Sauerkraut and Potato Casserole

Fry bacon in a large skillet or Dutch oven over medium heat until crisp. Remove, drain and crumble. Set aside.

Drain off all but 3 Tbsp of drippings. Add onion and garlic to drippings. Cook over medium heat until soft.

Stir in sauerkraut, the water, potatoes, caraway seed and bay leaf. Cover and cook over medium heat.

In another skillet, brown bratwurst over medium heat, browning all sides. When cooked, cut into 1 chunks and add to sauerkraut (Optional: deglaze bratwurst pan with a little water and add to sauerkraut). Cook until potatoes are tender.

Add crumbled bacon, discard bay leaf and serve with your favorite mustard.