• IMG_20130827_191932_028This easy entrée is perfect for a weekday supper or weekend meal with family and friends. Serve with a hearty Italian or Pumpernickel bread liberally slathered with Rich & Creamy Melt Organic buttery spread. Serves 6. Adapted from Jean Anderson’s recipe in Bon Appétit.
  • Ingredients
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon flour
  • ½ teaspoon ground black pepper
  • 4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry
  • 1 large onion, halved lengthwise, thinly sliced crosswise
  • 3 large Golden Delicious apples (~1½ lbs total), peeled, cored, thinly sliced
  • 6 whole smoked bratwurst (~1 lb), pierced all over with skewer or fork
  • 4 bay leaves
  • 1 cup beef broth
  • 2 tablespoons dry vermouth
  • 2 tablespoons ketchup
  • 1½ tablespoons Melt Organic, softened

Directions

  • Position rack in center of oven. Preheat oven to 400°F.
  • Place caraway and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag. Shake to blend.
  • Spread sauerkraut over the bottom of a 13x9x2-inch glass or ceramic baking dish; sprinkle one third of flour mixture over the sauerkraut.
  • Arrange onion slices over the sauerkraut; sprinkle with half of remaining flour mixture and lightly add salt.
  • Spread half of apple slices over the sauerkraut and onions; sprinkle with remaining flour mixture.
  • Place the bratwurst over the apples; and arrange the remaining apple slices around the bratwurst.
  • Tuck in the bay leaves.
  • Mix broth, vermouth, and ketchup in a measuring cup; pour the broth mixture evenly over everything. Cover tightly with foil.
  • Roast for 45 minutes. Uncover; brush with softened Melt Organic buttery spread.
  • Continue roasting uncovered until the edges of apples and sausages begin to brown, about 25 minutes longer.