Being partly of German descent and raised in a German community, we were raised eating sauerkraut. My children and Husband who is French Irish, eat sauerkraut also.
This is a variation I hadn’t tried so fixed it for supper. It went over quite well. I fixed baked potatoes with it. Another time, I might use Brat buns, put the sauerkraut and Brats in the buns and serve with potato salad, french fries or potato chips for more of a summer meal. We did like the caraway seed with it and the apple juice took some of the sourness out of the kraut with out it being too sweet. I used Wimmer Brats as they are gluten free as are their polish sausage.
4 Servings 30 minutes
6 Bratwurst sausages
1 cup (250mL) apple juice
2 cups (500 mL) sauerkraut, drained
2 med green peppers, sliced into rings
2 teaspoons (10mL) caraway seed ( I used 1 teaspoon and felt it was plenty)
In 10” skillet place bratwursts. Cook, over medium high heat, turning occasionally, until browned, (5 minutes). Reduce heat to medium; add apple juice. Cover; cook until fork tender (10 to 12 minutes). Stir in remaining ingredients. Continue cooking, uncovered, until heated through (4 to 5 minutes).