Octoberfest Bratwurst and Sauerkraut Skillet |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Be sure to have your German beer ready to go with this! Ingredients:
6 slices bacon |
2 tablespoons butter (optional) or 2 tablespoons margarine (optional) |
1 small onion, chopped |
2 garlic cloves, minced |
2 lbs sauerkraut, rinsed and well-drained |
2 medium potatoes, peeled and sliced |
2 cups water |
1/2 cup apple cider or 1/2 cup apple juice |
2 tablespoons brown sugar |
1 teaspoon instant chicken bouillon granules |
1 teaspoon caraway seed |
1 bay leaf |
1 lb fresh bratwurst (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 in 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, bouillon, 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.
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