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Frank-Sauerkraut Skillet Recipe

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This recipe for Frank-Sauerkraut Skillet, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Matranga
Added: Sunday, May 24, 2009


4 slices bacon, cut into 1-inch pieces
1 can (16 oz.) sauerkraut
1/2 cup water
2 T. firmly packed brown sugar
2 tsp. instant chicken broth
1 bay leaf
1/4 tsp. ground allspice
2 medium size potatoes, cut into 1/4" cubes
1 medium onion, sliced thinly and separated into rings
2 medium apples, cored and cut into 1/4" rings
1 package (12 oz.) frankfurters (8) (I use Hebrew National)

Fry bacon in large skillet until crisp; drain on paper toweling, reserve. Stir sauerkraut with liquid into fat in skillet. Add water, brown sugar, instant chicken broth, bay leaf and allspice. Layer potatoes and onion on sauerkraut mixture. Heat to boiling; lower heat; cover, simmer 20 minutes.
Place apple rings on onion; arrange frankfurters on top. Cover and simmer until potatoes are tender, 8-10 minutes longer. Sprinkle with reserved bacon.




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