6 slices bacon
1 sm. onion, chopped
1 clove garlic, minced
1 (32 oz.) can sauerkraut, drained and rinsed
2 medium potatoes, peeled and sliced
1 c. water
1/2 c. dry white wine - apple juice, or apple juice
1 tbsp. brown sugar
1 tsp. instant chicken bouillon
1 tsp. caraway seed
1 bay leaf
1 lb. bratwurst
1 lg. apple, cored and sliced

Cook bacon in large skillet until crisp. Crumble; set aside. Reserve 2 tablespoons dripping. Cook onion and garlic in dripping. Stir in sauerkraut, potatoes, water, white wine or apple juice, brown sugar, dry bouillon, caraway seed, and bay leaf. Add more water, if needed. Score bratwurst. Add to mixture. Cover. Simmer 1 - 1 1/4 hours until potatoes are tender. Add apple. Cook until tender. Remove bay leaf. Serves 5.