Brats and Kraut
½ to 1 bag of sauerkraut, rinsed and drained
1 pound (more or less) of Hudson Heritage Farms brats
1 onion, sliced
1 apple, shredded (optional)
Pinch caraway seed
While the kraut is draining, puncture the brats with a fork and brown them in a little oil in a sauté pan. Remove and set aside. Add the onions and brown slowly in the oil (drain some off if it seems like too much).
In a separate pot, heat the sauerkraut with a little water or cider added. You may also add shredded apple or caraway seed to give it more of an Eastern European flavor.
Once the onions are nicely browned, add the brats back into the sauté pan, cover and continue to heat slowly. Serve brats and onions with sauerkraut. Serve with condiments like German mustard and horseradish.