Cheddar Bratzenkraut

Ingredients

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• ¼ cup olive oil
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• 1 ½ pounds fresh bratwurst links, casings removed
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• 1 onion, halved and thinly sliced into half rings
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• 1 teaspoon minced garlic
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• 2 teaspoons fennel seed
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• 1 (14.5 ounce) can Bavarian-style sauerkraut, undrained
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• 3 cups uncooked white rice
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• 1 tablespoon chicken soup base (paste)
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• 6 cups water
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• ¼ cup raisins
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• 1 teaspoon ground black pepper
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Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
2. 2
   Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
3. 3
   Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
4. 4
   Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.