Octoberfest Bratwurst and Sauerkraut Skillet
6 slices bacon
2 tablespoons butter or margarine (optional)
1 small onion, chopped
2 cloves garlic, minced
2 lbs sauerkraut, rinsed and well-drained
2 medium potatoes, peeled and sliced
2 cups water
1/2 cup apple cider or apple juice
2 tablespoons brown sugar
1 teaspoon instant chicken bouillon granules
1 teaspoon caraway seeds
1 bay leaf
1 lb fresh bratwursts (about 5)
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 tbsp of dripping is 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, bouillion, 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