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id 719
Name Bratwurst with Apples, Onion and Sauerkraut
Main Dish Category Main Dish
Secondary Dish Category Pork,
Main Ingredient Bratwurst
Other Ingredient Sauerkraut
Number of People 6
List of Ingredients 1 tsp. caraway seeds

1 tsp. fennel seeds

1 T flour

1/2 tsp. ground black pepper

4 cups (32 oz. jar) sauerkraut (preferably fresh), rinsed, drained, squeezed dry

1 large onion (about 1 lb.), halved lengthwise, thinly sliced crosswise

3 large Golden Delicious apples (about 1 1/2 lbs.), peeled, cored, thinly sliced

6 whole smoked bratwurst (about 1 lb.), pierced all over

4 bay leaves

1 cup beef broth

2 T dry Vermouth

2 T ketchup
Description Position rack in center of oven and preheat to 400 degrees F.  Crush caraway and fennel seeds and mix with flour and black pepper.  Spread sauerkraut over bottom of 13X9X2-inch glass or ceramic baking dish.



Sprinkle 1/3 of flour mixture over kraut.  Arrange onion slices on top; sprinkle with half of remaining flour mixture.  Spread half of apple slices over all and sprinkle with remaining flour mixture.  Place bratwurst over apples, then arrange remaining apple slices around bratwurst.  Tuck in bay leaves.  



Mix broth, vermouth, and ketchup; pour mixture evenly over everything and cover tightly with foil.  Roast for 45 minutes.  Uncover and roast until edges of apple and sausages begin to brown, about 25 minutes longer.
Time 30 minutes prep + 70 minutes baking
Cooking Type Bake
Difficulty (1-5) 1
Notes Serve with pumpernickel bread.
Origin epicurious.com
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