Bratwurst and Sauerkraut Skillet

Octoberfest arrived with a visit from my brother-in-law, Russell. He loves saurkraut like both his siblings. I don’t mind it, but I could live without it. However, this recipe was outstanding and I even liked it. In fact, I had a second helping! He used 2 kinds of bratwurst.

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Bratwurst and Sauerkraut Skillet

Serves 6

6 slices bacon
2 Tbs butter (optional)
1 small onion, chopped
2 garlic cloves, minced
2 lbs sauerkraut
2 medium potatoes, peeled and sliced
2 cups water
1/2 cup apple cider
1 Tbs brown sugar
1 tsp instant chicken bouillon granules
1 tsp caraway seed
1 bay leaf
1 lb fresh bratwurst
2 medium apples, cored, and sliced

Fry bacon in a large skillet over medium heat until crisp; remove from pan, drain, and crumble; set aside.

Drain off all but 2 Tbs 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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