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Weinsauerkraut Recipe


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Category   Entrees - Maindishes
Sub Category   None

4 slices thick bacon, chopped
4 smoked cooked bratwurst
4 cooked bratwurst (grey in color)
1 small onion finely chopped
2 lb bag silverfloss sauerkraut
1 Tbsp packed brown sugar
1 tsp caraway seeds
1/2 c chicken stock
1/2 c semi-sweet or semi-dry white wine

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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