Bratwurst with Apples, Onion, and Sauerkraut

Ingredients for Bratwurst with Apples, Onion, and Sauerkraut

• 1 teaspoon caraway seeds

• 1 teaspoon fennel seeds

• 1 tablespoon Wondra flour

• 1/2 teaspoons ground black pepper

• 950ml sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 900g jar)

• 1 large onion (about 450g ), halved lengthwise, thinly sliced crosswise

• 3 large Golden Delicious apples (about 675g total), peeled, cored, thinly sliced

• 6 whole smoked bratwurst (about 450g ), pierced all over with skewer

• 4 bay leaves

• 1 cup beef broth

• 2 tablespoons dry vermouth

• 2 tablespoons ketchup

• 1 1/2 tablespoons butter, melted

• Pumpernickel bread or whole grain

Position rack in centre of oven; preheat to 204°C. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.

Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.

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