2 lbs drained Sauerkraut (1 c juice reserved)
2 tsp Caraway Seeds
2 T Düsseldorfer Löwensenf Mittelscharf (or any medium-spicy german mustard)
1 tsp Black Pepper
1/2 C Beef Broth
1 pkg Nürnberger Bratwürste (any kind of available bratwurst will do)
2 bay leaves
1. Heat sauerkraut in skillet over medium heat. After heated through, add caraway seeds, mustard and black pepper.
2. In large flat pan, brown sliced bratwurst. Set aside.
3. Add sauerkraut juice, bratwurst, beef broth and bay leaves to sauerkraut. Cover and stir occasionally, until sauerkraut is slightly browned and most of liquid is cooked off.