2 Tablespoons Vegetable Oil + a little for the Brats
5oz. Thick Cut Bacon (get the best you can), cut into ½” pieces
2 Large White Onions, sliced
12oz. Beer, a nice Lager
1 Large Sweet Apple, I use Gala, cored and finely chopped
10 Juniper Berried, bruised
2 Bay Leaves
1 Tablespoon Light Brown Sugar
2 Teaspoons Caraway Seeds
Kosher Salt and Fresh Ground Black Pepper to taste
2# Sauerkraut, drained, rinsed and squeezed dry
12 Bratwursts
German Style Mustard

Heat a cast iron Dutch oven over medium-high heat. Add in the oil and the bacon pieces and cook until they are crisp. Reserve the cooked bacon for later.

Put the onions in the pot, reduce the heat to low, partially cover the pot, and then cook until the onions are very soft and lightly browned, stirring occasionally. Pour in the beer and deglaze the pot. Add the apple, juniper berries, bay leaves, brown sugar, caraway seeds, 1 teaspoon of kosher salt and some freshly ground black pepper. Stir in the sauerkraut, turn the heat to medium high, and bring to a boil. Reduce the heat to low, cover and let simmer for about 45 minutes. Crumble the reserved bacon into the pot and cook for another 5 minutes.

To cook the brats, heat an iron skillet over medium-high heat. Put a little oil in the skillet, and then toss the brats in, rolling to coat them. Cook them, turning often, until they are all crisp.

Serve with a good German mustard!