Name: Bratwurst with Apples, Onion, and Sauerkraut
Yield: Makes 6 servings
Ingredients: 1 teaspoon caraway seeds; 1 teaspoon fennel seeds; 1 tablespoon Wondra flour; 1/2 teaspoon ground black pepper; 4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-ounce jar); 1 large onion (about 1 pound), halved lengthwise, thinly sliced crosswise; 3 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced; 6 whole smoked bratwurst (about 1 pound), 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

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Bratwurst With Apples, Onion, And SauerkrautPhoto by Lisa Hubbard

Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. You'll find it at the supermarket.

Recipe notes

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