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Deutsche Bratwurst mit Sauerkraut
This is a classic combination and easy to do.
6 slices bacon
1 small onion, chopped
1 clove garlic, minced
2 lbs. sauerkraut, rinsed and well drained
2 medium potatoes, peeled and sliced
1 cup water
1/2 cup dry white wine or apple juice
1 Tbs. brown sugar
1 tsp. chicken stock powder
1 tsp. caraway seed
1 bay leaf
1 lb. Bratwurst
1 large apple, cored and sliced
Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 Tbs. drippings from skillet. Reduce heat to medium. Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across sausage. Add to sauerkraut. Reduce heat to low, cover, simmer 10-15 minutes, stirring occasionally. Add sliced apple. Cover and cook 5-10 minutes more. Remove bay leaf. Serve with a glass of dry, white wine (Frankenwein, Bocksbeutel, Riesling).