Franks, Sauerkraut, and Mashed Potatoes

Submitted by larry 2

"By Christine Merlo,Boston Globe Correspondent ,+LARRY# 1 A DELICIOUS,HARDY DISH WITH A WINNING COMBINATION OF FLAVORS"

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Yields: 12 cups
• Serves: 12

ingredients

• 1 cup water
• 1⁄4 cup brown sugar
• 1 1⁄2 tablespoons cider vinegar
• 5 garlic cloves, chopped
• 1 teaspoon pepper
• 21 ounces sauerkraut, NOT rinsed
• 4 lbs medium russet potatoes, cut into small chunks
• 1 1⁄3 cups milk, heated until hot
• 2 tablespoons butter
• 2 lbs turkey frankfurters, bratwurst all halved lengthwise, all cut cut into 1 1/2-inch chunks
• 2 -3 bratwursts, all halved lengthwise all cut cut into 1 1/2-inch chunks
• 3 large apples, cored and chopped (Cortland, Granny Smith)

directions

1. 1. SET THE OVEN AT 350 DEGREES.
2. 2. In a small bowl, combine the water, brown sugar, vinegar, garlic, pepper; set aside.
3. 3. In the skillet, heat the sauerkraut over medium high heat for 1 minute. Add the brown sugar mixture, stir well, and continue cooking for 10 minutes or until the liquid evaporates; set aside.
4. 4. Meanwhile, in a large saucepan, combine the potatoes with cold water to cover and a generous pinch of salt. Bring to a boil and simmer the potatoes for 10 minutes or until they are tender.
5. 5. Drain the potatoes and return them to the pan. With a potato masher, beat in the milk a little at a time with 1 tablespoon of the butter, salt, and pepper. Mash until smooth, then Combine all ingredients+mix well, Dot with the remaining 1 tablespoon of butter and sprinkle with salt and pepper. BAKE UNCOVERED FOR 30-40 MINUTES or until the top is golden brown.