This stick-to-your-ribs German dish is sure to satisfy even the biggest appetites at your house. Sliced apple and apple juice lend mellowing sweetness to the tangy sauerkraut, flavorful bratwurst, red potatoes and bacon.
—ANN CHRISTENSEN MESA, AZ
PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
1 jar (32 ounces) 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
1/2 cup apple juice
1/4 cup water
2 tablespoons brown sugar
1 teaspoon chicken bouillon granules
1 teaspoon caraway seeds
1 garlic clove, minced
1 bay leaf
1 pound fully cooked bratwurst links
6 bacon strips, cooked and crumbled
In a 5-qt. slow cooker, combine first 11 ingredients. Top with bratwurst. Cover and cook on high for 4-5 hours or until potatoes are tender. Discard the bay leaf. Sprinkle with bacon.