Ingredients For German Sauerkraut & Bratwurst & Bacon Onion
Potatoes
GERMAN SAUERKRAUT
3 Tbsp butter
1 md Granny Smith apple
1 sm onion, slivered
2 c cold-pack sauerkraut (good quality, not canned)
1/4 c light brown sugar
1/2 c light brown beer
1/8 tsp black pepper
1/2 tsp caraway seed, optional
BRATWURST
6 good quality bratwurst
1 1/2 c water
2 Tbsp butter
BACON ONION POTATOES
3 slice bacon or 2 Tbsp of real bacon bits
1/4 c onions, diced or slivered
1/2 c balsamic vinaigrette dressing
4 sm red potatoes, sliced 1/4″ thick
3 Tbsp brown sugar
1/2 tsp seasoned salt
How To Make German Sauerkraut & Bratwurst & Bacon Onion
Potatoes
1 Melt 3 Tbsp butter in a large skillet. Over medium heat, brown the apples
and onions in the melted butter until they are nicely caramelized and tender.
Stir constantly.
2 Put WELL-RINSED AND DRAINED sauerkraut in the pan with the apples
and onions. Sprinkle the brown sugar over all and toss well in the browned
butter that’s in the pan.
3 Turn to LOW, add the beer, black pepper, and caraway seed. Cover. Cook
the mixture, over very low heat, stirring occasionally, until it’s caramelized
and a nice, golden brown color. I have actually let mine cook for as much as
a couple of hours on VERY LOW heat. Stir occasionally to bring the
browned stuff up from the bottom and give the rest of it a chance to brown.
Don’t let it burn, but a very slight scorch is a good thing.
4 When it’s browned to your satisfaction, slide it off the heat and let it sit.
5 About 1/2 hour before you want to eat, prepare the bratwurst. In a large
skillet, place the bratwurst, water, and 2 Tbsp of butter. Bring to a boil. Then
turn the heat down to medium. Cook for 10 – 12 minutes, turning
occasionally, until the water evaporates and the bratwurst begins to brown.
6 The water will cook the brats through, and then all boil out, but the butter will
cling to the brat skins and brown them nicely. Turn, as needed, to keep them
from burning on one side.
