Alpine Bratwurst and Sauerkraut with Applesauce Dumplings

What comes to mind when you think of German Cuisine?  Sauerkraut and bratwurst, German Chocolate Cake and beer, lots and lots of German beer.

German peasants and the poor made do with their homemade beer and filled their stomachs with kraut and bacon, firm, dark breads and light dumplings.

This is a complete, satisfying cold winter's supper.  Simple, hearty and delicious!

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.

I added two pork chops to the skillet



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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