German Style Bratwurst And Sauerkraut

• 6 slice bacon
• 1 small onion, chopped
• 1 clove garlic, minced
• 32 oz. jar or can sauerkraut, rinsed and well drained
• 2 medium potatoes, peeled and sliced
• 1 1/2 to 2 c. water
• 1/2 c. apple juice or dry white wine
• 2 Tbsp. brown sugar
• 1 tsp. instant chicken bouillon granules
• 1 tsp. caraway seeds
• 1 dried bay leaf
• 1 lb. Bob Evans Farms Bratwurst (5 links)
• 2 medium apples, cored and slice
• fresh bay leaves (optional)

1. Cook bacon in large skillet over medium high heat until crisp.
2. Remove bacon; drain and crumble on paper towel, set aside. Drain off all but 2 tablespoons drippings in skillet.
3. Add onion and garlic to dripping; cook over medium heat until tender, stirring occasionally.
4. Stir in sauerkraut, potatoes, 1 1/2 cups of water, juice, brown sugar, bouillon, caraway and dried bay leaf. Add remaining water if necessary to cover potatoes.
5. Bring to boil over high heat.

bacon, onion, clove garlic, sauerkraut, potatoes, water, apple juice, brown sugar, instant chicken, caraway seeds, bay leaf, bob evans, apples, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70151 (may not work)