Monday, September 24, 2012

Bratwurst and Sauerkraut Skillet

I'm not a huge fan of sauerkraut, but this was pretty good!

Bratwurst and Sauerkraut Skillet
  • 6 slices bacon
  • 2 Tbsp. butter (not necessary if you keep your bacon drippings)
  • 1 small onion, chopped
  • 1 tsp. minced garlic (about 2 cloves)
  • 2 lb. sauerkraut, rinsed and drained
  • 2 medium potatoes, peeled and sliced
  • 2 c. water
  • 1/2 c. apple cider or apple juice
  • 2 Tbsp. brown sugar
  • 1 tsp. chicken bouillon granules
  • 1 tsp. caraway seeds
  • 1 to 2 lb. fresh bratwurst
  • 2 medium apples, cored and sliced into 12 wedges each 
Fry bacon in a large skillet over medium heat until crisp; remove from pan, drain, and crumble; set aside.  Drain off all but 2 tbsp of dripping in pan (or use butter or margarine if you prefer); add onion and garlic to drippings; cook over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, water, apple cider, brown sugar, bouillon, and caraway seeds. Bring to a boil over heat. 

Meanwhile, brown bratwurst in another skillet over medium heat until browned, turning to brown all sides.  Add to sauerkraut mixture when it comes to a boil; then reduce heat, cover, and simmer for 20-30 minutes, or until potatoes are tender, stirring occasionally.  Add apples, and cook, covered, for 5-10 minutes more or until apples are tender.  Stir in the bacon; serve.

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