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
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.
Cook onion and garlic
in skillet over medium heat until tender, stirring occasionally.
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.
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.
Add the sliced apple;
cover and cook for 5 to 10 minutes more or until apples are just
tender. Remove bay leaf and serve.
