German-Style Bratwurst and Sauerkraut

A few days ago I bought these gorgeous green crisp cabbage thinking I would make sauerkraut and use it that same day until I read the recipe...silly me. I didn't realize that sauerkraut took a few weeks to make that it needed to ferment. Since I was craving sauerkraut, I returned to the store, I guess I'll have to settle for store bought sauerkraut for now until I make my own homemade.



I love sauerkraut with its crunchiness, sourness, sweetness, and acidity as it's a must accompaniment for bratwurst, polish, and the reuben.  Made from shredded cabbage the process of making sauerkraut is like making pickles or kimchi. Surfing  around the net, I came across an easy resume from cooksrecipe.com of German Style Bratwurst and Sauerkraut that I had to make for dinner. Below is the recipe, the dish was delicious. The potatoes, apples, sauerkrat, and bratwurst was delicious, and washed it down with a nice dark beer of course.  





 German-Style Bratwurst and Sauerkraut

1 pound bratwurst (5 links)

6 slices bacon

1 small onion, chopped

1 clove garlic, minced

1 32-oz. can sauerkraut, rinsed and well drained

2 medium potatoes, peeled and sliced

1 cup water

1/2 cup dry white wine or apple juice

1 tablespoon brown sugar

1 teaspoon instant chicken bouillon granules

1 teaspoon caraway seed

1 bay leaf

1 large apple, cored and sliced
In a large skillet cook bacon over medium-high heat until crisp. Bacon can be drained and set aside for another use. Reserve 2 tablespoons drippings in skillet.
Cook onion and garlic in skillet over medium heat until tender, stirring occasionally.
Stir in sauerkraut, potatoes, water, wine, brown sugar, bouillon, caraway and bay leaf. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to boiling.
Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and simmer for 20 to 30 minutes or until potatoes are just tender, stirring occasionally.
Add the sliced apple; cover and cook for 5 to 10 minutes more or until apples are just tender. Remove bay leaf and serve.