Flavors and aromas perfect for a crisp autumn evening or a cold winter's supper, this complete skillet supper satisfies. Serve with a rustic bread.

German-Style Bratwurst and Sauerkraut

1 pound bratwurst (5 links)
6 slices bacon
1 small onion, chopped
1 clove garlic, minced
1 32-oz. can 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 instant chicken bouillon granules
1 teaspoon caraway seed
1 bay leaf
1 large apple, cored and sliced

1. In a large skillet cook bacon over medium-high heat until crisp. Bacon can be drained and set aside for another use. Reserve 2 tablespoons drippings in skillet.
2. Cook onion and garlic in skillet over medium heat until tender, stirring occasionally.
3. Stir in sauerkraut, potatoes, water, wine, brown sugar, bouillon, caraway and bay leaf. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to boiling.
4. Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and simmer for 20 to 30 minutes or until potatoes are just tender, stirring occasionally.
5. Add the sliced apple; cover and cook for 5 to 10 minutes more or until apples are just tender. Remove bay leaf and serve.

Serves 5.

Nutrition Facts: Calories 290 calories Protein 12 grams Fat 16 grams Sodium 1570 milligrams Cholesterol 35 milligrams Saturated Fat 6 grams Carbohydrates 24 grams Fiber 7 grams

Recipe provided courtesy of Pork: The Other White Meat.