Franks, Sauerkraut, and Mashed Potatoes

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

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

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.