Back to our roots - bratwurst and sauerkraut. We indulged in fresh bratwurst shipped by Usinger's in Milwaukee and cooked it right away. Then we put it in the deep freeze.

To precook: poke sausage in several places with a sharp fork. Put in a skillet with water halfway up the sides. Bring water to a boil, then turn down to simmer. Turn sausage over after 15 mins. Simmer for maybe 30 mins. Freeze.

To prepare: Place brats in heavy saucepan. Rinse sauerkraut and spread over brats. Sprinkle with caraway seeds. Add 1/4 water or white wine. Simmer till heated through.

You can eat it on a bun or not, as you prefer. Have chopped onion and good mustard on hand.