Octoberfest Bratwurst and Sauerkraut Skillet
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Fry bacon in a large skillet over medium heat until crisp; remove from pan, drain, and crumble; set aside.
  2. 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.
  3. Stir in sauerkraut, potatoes, 2 cups water, apple cider, brown sugar, bouillion, caraway, and bay leaf.
  4. Bring to a boil over heat.
  5. Meanwhile, brown bratwurst in another skillet over medium heat until browned, turning to brown all sides.
  6. 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.
  7. Add apples, and cook, covered, for 5-10 minutes more or until apples are tender.
  8. Stir in the bacon, and discard the bay leaf; serve