Octoberfest Bratwurst And Sauerkraut Skillet

• 6 slices bacon
• 2 tablespoons butter (optional) or 2 tablespoons margarine (optional)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 lbs sauerkraut, rinsed and well-drained
• 2 medium potatoes, peeled and sliced
• 2 cups water
• 1/2 cup apple cider or 1/2 cup apple juice
• 2 tablespoons brown sugar
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon caraway seed
• 1 bay leaf
• 1 lb fresh bratwurst (about 5)
• 2 medium apples, cored, and sliced

1. Fry bacon in a large skillet over medium heat until crisp; remove from pan, drain, and crumble; set aside.
2. Drain off all but 2 tbsp of dripping in pan (or use butter or margarine if you prefer); add onion and garlic to drippings; cook over medium heat until tender, stirring occasionally.
3. Stir in sauerkraut, potatoes, 2 cups water, apple cider, brown sugar, bouillon, caraway, and bay leaf.
4. Bring to a boil over heat.
5. Meanwhile, brown bratwurst in another skillet over medium heat until browned, turning to brown all sides.
6. Add to sauerkraut mixture when it comes to a boil; then reduce heat, cover, and simmer for 20-30 minutes, or until potatoes are tender, stirring occasionally.
7. Add apples, and cook, covered, for 5-10 minutes more or until apples are tender.
8. Stir in the bacon, and discard the bay leaf; serve.

bacon, butter, onion, garlic, sauerkraut, potatoes, water, apple cider, brown sugar, instant chicken, caraway seed, bay leaf, fresh bratwurst, apples

Taken from www.food.com/recipe/octoberfest-bratwurst-and-sauerkraut-skillet-38121 (may not work)