Bratwursts slow-cooked with sauerkraut, red potatoes, apple, onion, caraway seeds, garlic, apple juice and brown sugar, and served with crumbled bacon sprinkled on top.
-By Carrie (Strommen) Lennie
1 32-oz jar sauerkraut, rinsed and well drained
2 medium red potatoes, peeled, halved and cut into thin slices
1 medium tart apple, peeled and cut into thick slices
1 small onion, chopped
½ cup apple juice
¼ cup water
2 Tbsp brown sugar
1 tsp chicken bouillon granules
1 tsp caraway seeds
1 garlic clove, minced
1 bay leaf
1 lb fully cooked bratwurst links
6 bacon strips, cooked and crumbled
- In a 5-quart slow cooker, combine the first 11 ingredients. Top with bratwurst.
- Cover and cook on high for 4-5 hours or until potatoes are tender.
- Discard bay leaf. Sprinkle with bacon.