1 onion, chopped
2 cloves of garlic, minced
1 granny smith apple, grated
1 red potato, grated
2 pounds of sauerkraut, drained
1-14 ounce can chicken broth
1/2 cup Riesling or other white wine
3 tablespoons brown sugar
2 cloves
2 bay leaves
1 tablespoon butter
2 pounds bratwurst (or any German sausage)
1 pound smoked boneless pork chops, cut into chunks
- Melt butter in large Dutch oven and add the bratwurst.
- Brown the bratwurst and remove to a plate.
- Add the onions and garlic and cook until translucent.
- Add the sauerkraut, saute for 3 minutes.
- Place cloves and bay leaves in cheesecloth tied with butcher string.
- Add the potato, apple, brown sugar, cloves and bay leaves.
- Stir, add the bratwurst, pork chops, wine and chicken broth.
- Simmer for at least one hour.
