Chef-Boy-I-Be-Illinois' Oktoberfest Skillet

• 8 slices Canadian bacon, coarsley chopped
• 1 medium onion, chopped
• 1 (28 ounce) jar sauerkraut
• 1 (14 ounce) cansliced carrots
• 2 teaspoons brown sugar
• 34 cup beef broth
• 12 cup dry white wine
• 4 -6 peppercorns
• 2 -3 whole cloves
• 1 bay leaf, broken up
• 1 sprig parsley
• 6 smoked bratwursts
• 8 small red potatoes, peeled and cut into bite sized pieces

1. Pierce your brats and add them to the skillet with the bacon to render their fat and begin to brown, then add your chopped onion and saute until transparent.
2. Add the wine and scrape up any brown bits.
3. Add remaining ingredients (except carrots), putting the kraut on top and sprinkling with the sugar.
4. Make sure your potatoes are down in the liquid.
5. Cover and cook until the potatoes are tender, approximately 30 minutes.
6. Then add your carrots to warm them up and serve with spicy brown German mustard!

bacon, onion, sauerkraut, carrots, brown sugar, beef broth, white wine, peppercorns, cloves, bay leaf, parsley, bratwursts, red potatoes

Taken from www.food.com/recipe/chef-boy-i-be-illinois-oktoberfest-skillet-332834 (may not work)