One Pan Wurst Supper

Heat 1 Tbsp oil, bacon drippings, or render one thin slice of salt-pork cut in small dice, in a medium saucepan over medium heat. When the oil is hot (or the salt-pork rendered) add ¼ cup minced onion and sauté until tender.  Add 1 8-oz. can or 1 cup of well-drained sauerkraut,  2 teaspoons brown sugar, 1/3 cup of dry white wine, beer, water – or (my addition) homemade chicken or vegetable broth, 1/8 teaspoon salt,  ¼ caraway seeds and a twist of fresh-ground black pepper. The original recipe says to cover and simmer for half an hour, then add 4 wieners or 2 knackwursts and simmer for another fifteen minutes. For my version, I add two or four smoked brats – it depends on the size of the brats and if they have been frozen – and two red potatoes, cut in quarters, cover and simmer the whole shebang for half and hour to forty minutes. The potatoes should be done, the sausages cooked through and the broth reduced and absorbed into the vegetables. Serve with a bit of whole-grain mustard on the side, and a salad of fresh garden greens. Total Teutonic bliss achieved … and only one cooking pot to wash. Yep, it doesn’t get much better than this … not until I start to make home-made sauerkraut…