Ingredients

• 1⁄2 lb Bacon, minced
• 1⁄2 lb Small Vidalia Onion, diced
• 24 oz. Hengstenberg Bavarian Sauerkraut
• 2 lbs. Medium Idaho Potatoes, peeled and diced
• 1⁄2 tsp. Caraway Seeds
• 1 oz. Chicken Base
• 3 cups Water
• 1 1⁄2 lbs. Grilled Nino’s Bratwurst
• 3 Tbsp. Brown Sugar

Instructions

1. Grill the bratwurst on both sides until evenly marked and set aside.
2. Render the bacon until brown and crispy.
3. Add the onions and saute until soft, about 3-4 minutes.
4. Add the sauerkraut, caraway seeds, potatoes and chicken stock (made from chicken base and water) and brown sugar.
5. Bring to a simmer and lay the sausages on top and cover.
6. Cook for 20-25 minutes or until potatoes are cooked.
7. Pull the sausages and cool. Then slice on a bias about 1/4″ thick and add back to the sauerkraut potato mixture.
8. Season the mixture with salt and pepper.