German-Style Bratwurst and Sauerkraut
Prep: 20 min, Cook: 30 min.
- 6 slices of bacon
- 1 small onion, chopped
- 1 clove garlic, crushed
- 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 bratwurst and add to sauerkraut mixture. Reduce heat to low, cover and simmer 10-15 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple and crumbled bacon. Cover and cook 5-10 minutes more or until apples are just tender. Remove bay leaf and serve.
Per serving: calories 656, fat 34.8g, 48% calories from fat, cholesterol 77mg, protein 23.6g, carbohydrates 59.8g, fiber 10.8g, sugar 19.2g, sodium 2904mg, diet points 14.4.
Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.6, Bread: 2.1, Lean meat: 2.5, Fat: 5.7, Sugar: 0.2, Very lean meat protein: 0.0
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The recommended wines are: Sauvignon Blanc, Zinfandel, or Chablis.