Bratwurst with apples, onion, and sauerkraut from Epicurious by Jean Anderson and Bon Appetit

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Notes about this recipe

  • mharriman on October 22, 2019

    The addition of sliced apples to the sauerkraut and then baked for an hour with the bratwurst mellowed the sauerkraut quite a bit. Overall, this was a good meal, but after eating it, I’ve decided I’m more of a bratwurst and sauerkraut purist. I like brats grilled and served with mustard and sauerkraut at room temperature. The apples in the mixture were an interesting change but I probably won’t repeat this one...more of a personal preference than a critique of the dish itself.

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