Family N Farm German-Style Bratwurst and Sauerkraut

Family N Farm German-Style Bratwurst and Sauerkraut

Makes 8-10 servings

6 slices bacon

1 pound Fantasma's Finest Apple Bratwurst

1 small onion, chopped

1-2 cloves garlic, minced

32 ounces Fantasma's Finest Sauerkraut

1 cup water

½ cup dry white wine or apple juice

1 tablespoon brown sugar

1 teaspoon chicken bouillon granules

1 teaspoon caraway seed

1 bay leaf

2 medium russet potatoes, peeled and very thinly sliced

1 large apple, cored and sliced thin

Garnish with parsley

In large skillet, cook bacon until crisp. Remove bacon to paper towels to blot grease. When cool, crumble bacon and set aside.

In the same skillet, cook the bratwurst with a cover, turning occasionally with tongs, until link is browned, and the internal temperature reads 160° F. on an instant-read thermometer. Remove brats from the pan, allow to cool and slice into bite-size pieces.

In a large, deep skillet with a lid, cook onion and garlic until tender, about 3-4 minutes. Stir in sauerkraut, water, wine, brown sugar, bouillon, caraway, and bay leaf. Lay potatoes over top of all, adding up to ½ cup more water, if necessary, to cover potatoes. Bring to boil then continue cooking with the lid on for 20-30 minutes.

Remove the lid from the skillet and add brats, bacon and apples and cook 5-10 more minutes, watching to make sure the liquid is mostly absorbed but does not become so dry the bottom of the pan begins to burn. Remove bay leaf from the skillet, garnish with parsley and serve.