We are hardcore lovers of Bratwurst and Sauerkraut in this house. It tends to find its way into our dinner menu at least once a month, and while I do like the old standard of just a little good mustard, every once in a while a change of pace is nice, and we love any excuse to include bacon on the plate.
3 slices apple-wood smoked bacon
1 granny smith apple, peeled, cored, and grated
1/2 yellow onion, diced
1 clove garlic, minced
1/2 tsp caraway seeds, ground
1 1/2 cup apple cider or juice
1/8 cup white wine vinegar
About 12 oz. jarred sauerkraut (not canned), drained
Cook bacon over medium heat. Remove from pan and remove all but 1 tbsp of excess fat. Chop bacon and set aside. Reduce heat to low and add onion, garlic, apple, and caraway seeds to pan. Partially cover and cook for about 10 minutes or until onion is tender.
Stir in the apple cider/juice and vinegar. Increase heat to high and bring to a boil. Cook for 5-10 minutes or until a syrup consistency is reached.
Reduce heat to low and stir in sauerkraut and bacon. Cover and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper (I used a bit of apple-wood smoked salt).