Featured Pinch Tips Video
- 16 oz jar(s)
- sauerkraut, slightly drained (either bag or jar
- bratwurst, your choice (plain, beer, etc)
- tart apples, cored, quartered and slice thin
- 1/4 -1/3 c
- brown sugar, lightly packed
- 1-2 tsp
- cinnamon, ground
- 1/2 tsp
- nutmeg and/or
- 1 Tbsp
- cardamon (less if using with the nutmeg)
1Ingredient amounts depend on how many servings you want. The larger amounts are for the 6-8 servings. Prep time also depends on amount fixing. Bake time is the same way. I have also found that some brats cook faster than others so start checking after about 35 minutes. I have found that this recipe works well using Splenda Brown Sugar and that will make it more diabetic friendly.
2In a 13x9 pan (8x8 for 2-4 servings) sprayed with cooking spray, layer the sauerkraut with only enough juice to keep moisture in pan. Apples also supply some juice and you don't want this dish soupy. You could always add a little more juice if during the baking it becomes too dry.
3Nest bratwurst in kraut, be sure there is a little kraut between each bratwurst.
4Layer apples over brats, so there are plenty of apple slices to cover. If you slice the apples thin enough it is unnecessary to peel away the nutrients in the skins.
5Mix together the brown sugar and your choice of spices.
6Sprinkle sugar mixture over apples, it is OK if some of the sugar gets onto the kraut too. In fact sometimes I will sprinkle a little sugar mix over the kraut before adding the apples (depending on sourness of kraut). Either way works fine.
7Bake at 375 degrees for 35 to 60 minutes, until the apples are tender and the brats are cooked through.
8Serve a nest of kraut with a brat and some apple on top. We always served this meal on a plate with knife and fork but I suppose they would work in a bun as well.