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Bratwurst Skillet
by David Blersch
(Florida)
Inspired by my love of German food that I grew up eating in Cincinnati, OH, and my 2 years in Germany with the US military.
BRATWURST SKILLET
1.5 to 2 lbs cooked bratwurst (8 links)
2 lbs sauerkraut, rinsed and drained
6 slices bacon
2 cups lager beer (I use Warsteiner or Bitburger)
½ cup apple sauce
2 medium red potatoes, peeled and sliced
1 medium onion, chopped
1 Tbsp minced garlic
2 Tbsp butter
2 Tbsp brown sugar
1 tsp caraway seed
1 bay leaf
Fry bacon till crisp. Reserve bacon and add butter to pan. Sauté onion and garlic over medium heat until tender.
Stir in beer, sauerkraut, potatoes, apple sauce, brown sugar, caraway seed, and bay leaf. Bring to low boil.
Brown bratwurst on all sides in separate skillet. Add bratwurst to sauerkraut mixture, cover, and simmer for 20 to 30 minutes or until potatoes are done. Remove bay leave and crumble bacon over top. Serves 6 to 8.
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