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Ann Christensen of Mesa, Arizona shares this stick-to-your-ribs German dish that's sure to satisfy even the biggest appetite at your house. Sliced apple and apple juice lend mellowing sweetness to the tangy sauerkraut, flavorful bratwurst, red potatoes and bacon. Serve it alongside rye bread.
Originally published as Brat Sauerkraut Supper in Quick Cooking July/August 2004, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Feb. 24, 2012 by Angelrider65
made it half a dozen times, easy, and always a hit, i don't bother with the apple but everything else is the same..i use Johnsonville stadium brats, i like them best..i never liked sauerkraut til I had this..thanks!
Reviewed on Mar. 30, 2011 by kim1026
This is sooooo good. Everyone in my family loves it, especially my husband. I make it often.
Reviewed on Feb. 02, 2010 by daisey5
I used smoked turkey sausage and turkey bacon to make it healthier.
Reviewed on Oct. 25, 2009 by jankri65
My family and friends have gotten to enjoy this dish many times. Its a great fall supper when the weather cools off, and its easy to make ahead for a crowd. Make too much, cause its even better as left-overs.
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© Reiman Media Group, LLC., 2012