Sausages and Sauerkraut With Apple

• 1 quart sauerkraut from jar or bag (not canned), washed and drained
• 1 large apple, peeled if desired, cored and sliced thin
• 1 tablespoon caraway seeds, crushed
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 pound bratwurst, sliced thick
• 1/2 cup white wine
• 8 small pitas
• Dijon mustard

1. Saute sauerkraut, apple and caraway in hot oil in large pot over low heat for a couple of minutes.
2. Cover and continue cooking over low heat about 20 minutes.
3. Heat butter in saute pan; cook bratwurst in butter until it browns on both sides.
4. Pour off excess fat and add wine.
5. Cook quickly until wine evaporates.
6. Arrange sauerkraut on platter, surrounded by bratwurst.
7. Serve with heated pitas and Dijon mustard.

apple, caraway seeds, vegetable oil, butter, white wine, pitas, mustard

Taken from cooking.nytimes.com/recipes/6726 (may not work)