Franks, Sauerkraut, And Mashed Potatoes - cooking recipe

Ingredients

1 cup water
1/4 cup brown sugar
1 1/2 tablespoons cider vinegar
5 garlic cloves, chopped
1 teaspoon pepper
21 ounces sauerkraut, NOT rinsed
4 lbs medium russet potatoes, cut into small chunks
1 1/3 cups milk, heated until hot
2 tablespoons butter
2 lbs turkey frankfurters, bratwurst all halved lengthwise, all cut cut into 1 1/2-inch chunks
2 -3 bratwursts, all halved lengthwise all cut cut into 1 1/2-inch chunks
3 large apples, cored and chopped (Cortland, Granny Smith)

Preparation

1. SET THE OVEN AT 350 DEGREES.
2. In a small bowl, combine the water, brown sugar, vinegar, garlic, pepper; set aside.
3. In the skillet, heat the sauerkraut over medium high heat for 1 minute. Add the brown sugar mixture, stir well, and continue cooking for 10 minutes or until the liquid evaporates; set aside.
4. Meanwhile, in a large saucepan, combine the potatoes with cold water to cover and a generous pinch of salt. Bring to a boil and simmer the potatoes for 10 minutes or until they are tender.
5. Drain the potatoes and return them to the pan. With a potato masher, beat in the milk a little at a time with 1 tablespoon of the butter, salt, and pepper. Mash until smooth, then Combine all ingredients+mix well, Dot with the remaining 1 tablespoon of butter and sprinkle with salt and pepper. BAKE UNCOVERED FOR 30-40 MINUTES or until the top is golden brown.