Octoberfest Bratwurst and Sauerkraut Skillet Dinner
Quick and easy, belly warming perfect with a pint of German beer.
peeled and sliced
or apple juice
chicken bouillon, powdered
cored and sliced
In a large skillet.
Cook the bacon over medium heat until crisp. Remove from pan with a slotted spoon, drain on paper towels, crumble and set aside. Discard all but 2 tablespoons of the bacon drippings, leaving the drippings in the pan.
Add the onion and garlic to the skillet with the drippings and cook over medium heat until the onions are tender. Stir occasionally.
Add the sauerkraut, potatoes, 2 cups water, apple cider, brown sugar, bouillon, caraway, and bay leaf. Stir to combine.
Bring to a boil over high heat. Reduce heat once boiling to maintain healthy bubbling.
In the meantime, brown the bratwurst in another skillet over medium heat, turning to evenly brown all sides.
Add the sausage to the skillet with the sauerkraut mixture. Bring it back to a boil.
Reduce heat, cover, and simmer for 20 to 30 minutes, or until potatoes are tender, stirring occasionally.
Add apples, and cook, covered, for 5 to 10 minutes or until apples are tender.
Remove the bay leaf. Stir in the bacon.