In stockpot, cook chopped bacon over med heat
until crispy, stirring frequently. Remove bacon
to paper towel, reserve for something else ( it's
not used in this dish). Add all bratwursts to pan
turning occasionally to brown on all sides.
Remove from pan and set aside to cool slightly.
Add chopped onions to pan, stirring occasionally
until soft and translucent, about 5 minutes.
Place sauerkraut in large bowl with juice. Cover
with cold water. Stir with hands and squeeze out
as much of the water as possible. Add squeezed
kraut to onions in pot. Stir.
Add brown sugar, caraway seeds, chicken stock, and
wine to sauerkraut and onion in pot. Reduce heat
to low and simmer 30-40 minutes, stirring
occasionally until most of the liquid is absorbed.
Slice bratwursts and add to sauerkraut mixture.
Increase heat to medium/high and stir regularly
until mixture browns on bottom a few times.
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