Monday, September 27, 2010
When once again meals like this one sound delicious and I can't wait to make and eat them.
Which is exactly what I did after last week's grocery trip.
German-Style Bratwurst and Sauerkraut
6 slices bacon, cooked until crisp & then crumbled (reserve 2 Tbsp drippings)
1 small onion, chopped
1 clove garlic, minced
1 (32 oz) can sauerkraut, rinsed & well drained
2 medium potatoes, peeled & sliced
1 cup water (or chicken stock)
1/2 cup dry white wine or apple juice
1 Tbsp brown sugar
1 tsp. chicken bouillon granules (if using plain water)
1 tsp caraway seed
1 bay leaf
1lb bratwurst (6 or 7 links)
1 large apple, cored & sliced
In very large skillet, cook onions and garlic in reserved bacon drippings until tender, stirring occasionally. Stir in sauerkraut, potatoes, water with bouillon granules (or stock), white wine, brown sugar, caraway seed and bay leaf. Add up to 1/2 cup more water, if necessary, to cover potatoes. (It seems to me that I always use more than that and often choose to add more wine than water.) Bring to boiling. Score bratwurst (I cut mine in half); add to sauerkraut mixture and reduce heat. Cove and simmer 1 to 1 1/4 hours, or until potatoes are just tender, stirring occasionally. Add sliced apples and bacon crumbles; cover and cook 5 to 10 minutes more, until apples are just tender. Remove bay leaf before serving.