2 tablespoons canola or vegetable oil + oil to sauté the bratwursts
5 ounces (about 1 cup) thick-sliced bacon, cut into ½-inch cubes
2 large yellow onions, peeled and sliced
12 ounces (1½ cups) lager or German-style beer
1 large sweet apple, such as an Empire or Gala, peeled, cored, and grated or finely chopped
10 juniper berries, bruised
2 bay leaves
1 tablespoon firmly packed light brown sugar
2 teaspoons caraway seeds
Salt and freshly ground black pepper
2 pounds sauerkraut, drained, rinsed, and squeezed dry
12 bratwursts
Coarse-grained mustard
Heat a large, cast iron Dutch oven or deep skillet over medium-high heat about 3½ minutes. Add the oil and bacon and cook about 5 minutes, turning often. Using a slotted spoon, remove the cubes, blot on paper towels, and set aside. Stir in the onions, reduce the heat to low, and cook until the onions are very tender and lightly browned, about 15 minutes, stirring occasionally. Pour in the beer, stirring up any browned cooking bits; add the apple, juniper berries, bay leaves, brown sugar, caraway seeds, 1 teaspoon of salt, and a generous amount of black pepper. Stir in the sauerkraut, turn the heat to medium-high, and bring to a boil; reduce the heat to low, cover, and cook until the apple is tender, 40 to 45 minutes, stirring occasionally. Chop the reserved bacon into small pieces, stir it into the sauerkraut, and cook for 5 minutes longer. Remove and discard the bay leaves before serving.
About 10 minutes before the sauerkraut mixture has finished cooking, prick the sausages in several places with a fork. Heat a large skillet over medium-high heat, add enough oil to cover the bottom of the pan, and cook the sausages until lightly browned and heated through, 6 to 8 minutes, turning often. Serve with mustard.
“The Secret of Good Cooking is: First, be a critical judge—know excellent cooking from poor cooking; Second, find a fascination in the science, and become thoroughly familiar with ‘what, and what not to do’; Third, find a genuine pleasure in the practice—mastering the basic recipes and the operation and control of your range—and above all, ‘THINK.’”
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