Shelly's Recipe

GERMAN-STYLE BRATWURST AND SAUERKRAUT

Category: Pork

6 slices bacon
1 small onion
1 clove garlic, minced
1 (32 oz) jar or can sauerkraut, rinsed and well drained
2 medium potatoes, peeled and sliced
1 1/2 to 2 cups water
1/2 cup apple juice or dry white wine
2 tbsp brown sugar
1 tsp instant chicken bouillon granules and caraway seeds
1 dried bay leaf
1 lb bratwurst
2 medium apples, cored and sliced
Fresh bay leaves (optional)

Cook bacon in large skillet over medium-high heat until crisp. Remove bacon, drain and crumble on paper towel. Set aside. Drain off all but 2 tbsp drippings in skillet. Add onion and garlic to drippings, cook over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, 1 1/2 cups water, juice, brown sugar, bouillon, caraway and dried bay leaf. Add remaining 1/2 cup water, if necessary, to cover potatoes. Bring to a boil over high heat.

Meanwhile, make 3 or 4 diagonal 1/4- inch-deep cuts into one side of each bratwurst. Cook bratwurst in large skillet over medium heat until browned, turning occasionally. Add bratwurst to sauerkraut mixture. Reduce heat to low, simmer, covered, 20 to 30 minutes or until potatoes are just tender, stirring occasionally. Add apples, cook, covered, 5 to 10 minutes or until apples are just tender. Stir in reserved bacon. Remove and discard dried bay leaf. Garnish with fresh bay leaves, if desired. Serve hot. Refrigerate leftovers. Serves 4