6 slice bacon
1 small onion, chopped
1 clove garlic, minced
32 oz. jar or can sauerkraut, rinsed and well drained
2 medium potatoes, peeled and sliced
1 1/2 to 2 c. water
1/2 c. apple juice or dry white wine
2 tbsp. brown sugar
1 tsp. instant chicken bouillon granules
1 tsp. caraway seeds
1 dried bay leaf
1 lb. Bob Evans Farms Bratwurst (5 links)
2 medium apples, cored and slice
fresh bay leaves (optional)

Cook bacon in large skillet over medium high heat until crisp. Remove bacon; drain and crumble on paper towel, set aside. Drain off all but 2 tablespoons drippings in skillet. Add onion and garlic to dripping; cook over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, 1 1/2 cups of water, juice, brown sugar, bouillon, caraway and dried bay leaf. Add remaining water if necessary to cover potatoes. Bring to boil over high heat.

Meanwhile, make 3 or 4 diagonal 1/4 inch deep cuts into one side of each bratwurst. Cook bratwurst in large skillet over medium heat until browned, turning occasionally. Add bratwurst to sauerkraut mixture. Reduce heat to low and simmer, covered, 20 to 30 minutes or until potatoes are just tender, stirring occasionally. Add apples and cook, covered, 5 to 10 minutes or until apples are just tender. Stir in bacon. Remove and discard bay leaves. Garnish with fresh bay leaves if desired. Serve hot.