I found another really good recipe that I want to
share. Like my post last week, this recipe came from Taste of Home. It was
submitted by Ann Christensen of Mesa Arizona. I made this on a weekend because
it only requires 4 to 5 hours of cooking time, (I work during the week and am
out of the house over 8 hours). It ended up taking 5 hours for the potatoes to
cook completely but the bratwurst was done after about 4 hours. Also, I am not
a big fan of sauerkraut but this tasted great. I assume it was because, as the
directions instructed, I rinsed and drained it. I highly recommend you give
this a try…I don’t think you will be sorry.
- 1 jar (32 ounces) sauerkraut, rinsed and well drained
- 2 medium red potatoes, peeled, halved and cut into thin slices
- 1 medium tart apples, peeled and cut into thick slices
- 1 small onion, chopped
- ½ cup apple juice
- ¼ cup water
- 2 tablespoons brown sugar
- 1 teaspoon chicken bouillon granules
- 1 teaspoon caraway seeds
- 1 garlic clove, minced
- 1 bay leaf
- 1 lb. fully cooked bratwurst links
- Bacon, crumbled
In a slow cooker, combine the first 11 ingredients.
Top with bratwurst. Cover and cook on high for 4 to 5 hours or until potatoes
are tender. Discard bay leaf. Sprinkle with bacon.
| water and apple juice not shown |
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