Categories: Dinner, Sausages

Ingredients

• 3-4 slices bacon
• 1 onion, diced
• mushrooms (optional)
• 1 bag/can of sauerkraut
• beef stock
• beer/wine
• flour
• salt/pepper
• apple
• sausage (brats/kielbasa)

Directions

1. Rrinse the sauerkraut in a collander and let drain.

2. Fry up a few slices of bacon lightly and chop.

3. Using the bacon grease, fry an onion (diced) and a good amount of mushrooms.

4. Combine it all in one pot and add some white wine, beef stock, some flour, a good amount of pepper, and a peeled, diced, tart apple.

5. Simmer it down until it’s a soft, brown goo, stirring occasionally. It may not need salt, but taste and add salt as you see fit.

6. Add sausage to cook at the end.

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