By The Krautfather Main Dishes
September 24, 2012
6 slices smoked fatty bacon, chopped
1 medium onion, peeled and sliced
1 quart Frank's Kraut, undrained
1-2 14.5-oz. cans chicken broth
1 12-oz. can or bottle cheap beer
1/2 teaspoon ground black pepper
2 cloves garlic, minced (optional)
brown sugar, to taste
6 fresh bratwurst, 1 lb. kielbasa cut into 6 pieces, or 12 hot dogs
1Place chopped bacon in a large, unheated saucepan. Place over medium heat and fry, stirring occasionally, until bacon browns
2Add onions and fry until soft
3Add kraut and fry briefly to heat through, then add 1 can chicken broth, beer, pepper, and garlic (if using.) Bring to a boil, then lower heat and simmer 30-45 minutes or until kraut is tender.
4dd more broth if liquid reduces too much.
5Taste and add brown sugar, a tablespoon at a time, if needed, to take the "whang" out of the kraut, but not too sweet.
6Poke sausage beneath surface of the kraut, cover, and cook another 15 minutes. Serve with mashed potatoes.
November 19, 2018
My husbands grandmother use to make this often, brings back great memories and it was so delicious! I was skeptical to try it all those years ago, but reluctantly did and loved it! Havent had it in many years after she passed away, think I will give it a try! This recipe seems closest to how she made hers.
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