6 slices of bacon 1 small onion, chopped 1 clove garlic, minced One 32 ounce can of sauerkraut, drained and rinsed 2 medium potatoes, peeled and sliced 1 cup of water 1/2 cup of dry white wine, apple juice, or apple juice 1 tablespoon of brown sugar 1 teaspoon of instant chicken bouillon 1 teaspoon of caraway seed 1 bay leaf 1 pound of bratwurst 1 large apple, cored and sliced
Cook bacon in large skillet until crisp. Crumble; set aside. Reserve 2 tablespoons dripping. Cook onion and garlic in dripping. Stir in sauerkraut, potatoes, water, white wine or apple juice, brown sugar, dry bouillon, caraway seed, and bay leaf. Add more water, if needed. Score bratwurst. Add to mixture. Cover. Simmer 1 - 1 1/4 hours until potatoes are tender. Add apple. Cook until tender. Remove bay leaf. Serves 5.
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