Octoberfest Bratwurst And Sauerkraut Skillet - cooking recipe

Ingredients
    6 slices bacon
    2 tablespoons butter (optional) or 2 tablespoons margarine (optional)
    1 small onion, chopped
    2 garlic cloves, minced
    2 lbs sauerkraut, rinsed and well-drained
    2 medium potatoes, peeled and sliced
    2 cups water
    1/2 cup apple cider or 1/2 cup apple juice
    2 tablespoons brown sugar
    1 teaspoon instant chicken bouillon granules
    1 teaspoon caraway seed
    1 bay leaf
    1 lb fresh bratwurst (about 5)
    2 medium apples, cored, and sliced
Preparation
    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, 2 cups water, apple cider, brown sugar, bouillon, caraway, and bay leaf.
    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, and discard the bay leaf; serve.

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