Un-Layered Bratwurst & Sauerkraut Bacon-Bake
photo by teresas
- Ready In:
- 1hr 10mins
- 6 pre-cooked bratwursts
- 1 medium onion
- 2 red apples
- 2 lbs sauerkraut, drained
- 6 slices un-cooked bacon
- Begin by greasing the bottom of a cake pan.
- Slice the bratwurst into thin coins, and layer the coins on the bottom of the pan.
- Next, slice the onion in to thin slices, and scatter on top.
- Slice the apple into very thin slices, and layer upon the onion. Sprinkle salt and sugar on this lightly.
- Cover the ingredients with the sauerkraut as evenly as possible. Grind pepper over all.
- Lay the strips of bacon down, blanketing the entirety. Grind over more pepper, and lightly sprinkle with sugar.
- Preheat the oven to 400 degrees.
- Bake for about 50 minutes; the bacon should be ultra-crispy. Break up bacon with knife and jumble entire mixture thoroughly.
- Return to oven for a 30 minutes, top of mixture should brown interestingly.
- Remove from oven, and jumble one last time before serving.
- Serve with a slotted serving spoon to drain excess juices.
- Garnish with chopped walnuts. Serve with grainy mustard.
- Questions? Comments? E-Mail Jesse @ email@example.com.
Questions & Replies
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Have made this twice now, we do like this. It is a nice change, very quick to make and delicious !!! I used Maple Bacon and it gave it a nice sweet taste !! If your bacon is salty I would not add additional salt though. I like to use the low sodium. Thanks for letting us try this, I will make this again.
I just made this today for a different kind of dinner and wow! this was very, VERY good! I read the ingredients and my first thought was "This should be interesting" and it came out fantastic! I will definitely be making this again! Definitely something I think should be sampled at least once. I followed your recipe to a "T"
This was fun to prepare. DH is german so he had the first rights to rating this dish. He gave it a BIG thumbs up. (5 stars). This had a true german taste to it. I was surprise that it didn't include sugar. Most german sauerkraut recipes have some form of sugar to help cut the sour taste. This didn't need it. What a great recipe I plan of making it again and again. Thanks for posting!
RECIPE SUBMITTED BY
<p>Cooking is my stress reliever. I have an intense interest in fresh, healthy, and delicious foods, and have been known to talk about exceptional produce ad nauseum. I tend to eschew processed foods, (except sometimes in desserts), and wish fervently that I had a vegetable and herb garden. Someday I would like to have my own vineyard, perhaps when I retire. </p>