Alpine Bratwurst and Sauerkraut with Applesauce Dumplings

Alpine Bratwurst and Sauerkraut with Applesauce Dumplings

  • 1 lb. bratwurst (5 links)
  • 2 Tb. bacon fat
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 16 oz. bag sauerkraut, rinsed and drained
  • 1 cup water
  • 1/2 cup white wine or apple juice
  • 1 Tb. brown sugar
  • 1 tsp. chicken bouillon
  • 1 bay leaf

In a large skillet, melt bacon fat over medium high heat.  Brown bratwurst on all sides.  Remove from pan and set aside.  Cook onion and garlic in drippings until tender and golden brown, stirring occasionally.  Stir in sauerkraut, water, wine or apple juice, brown sugar, bouillion and bay leaf.  Add bratwurst to sauerkraut mixture.  Cover and simmer 20 to 30 minutes.

While bratwurst are simmering, prepare Applesauce Dumplings.

Apple Sauce Dumplings

  • 1-1/2 cups cake flour
  • 1 Tb. chopped parsley
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 Tb. cold, unsalted butter, cubed
  • 2/3 cup chunky applesauce
  • 2 Tb. apple juice
  • 1 egg
Whisk together flour, parsley, baking powder and salt in a bowl.  Cut cubed butter into flour mixture until the size of peas.  Combine applesauce, apple juice and egg in a bowl.  Stir into flour mixture with a fork just until combined.

Remove bratwurst to a plate, cover and keep warm.  Discard bay leaf.  Scoop dumpling batter onto simmering sauerkraut in 2 Tb. measures.  Cover and steam about 15-18 minutes.

 

Guten Appetit!

 

Servings:  4

Total Time 1 hour

~Pork, the other White Meat



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