Ingredients

• 4 (3-oz) links frozen bratwurst, thawed
• 4 Bakery hot dog buns
• 8 thin slices provolone cheese
• 4 tablespoons country-style Dijon mustard, divided
• ½ cup canned sauerkraut (drained), divided
• 4 tablespoons smoked julienne-cut sun-dried tomatoes, divided
• Aluminum foil

Steps

1. Preheat oven to 400°F. Cook bratwurst in a skillet (or on a grill) following package instructions.
2. Slice hot dog buns open, if needed. Cut cheese slices in half. Spread 1 tablespoon mustard on inside of each bun. Place 2 half slices of cheese and bratwurst in each bun; top with 2 tablespoons sauerkraut, 1 tablespoon tomatoes, and 2 more half slices of cheese.
3. Place each bratwurst on a 12- x 12-inch sheet of foil and roll up tightly. Place in oven (or return to grill); cook 10–12 minutes, turning occasionally, or until hot and cheese is melted. Serve.

Ingredients

• 1 (28-oz) bag baby potatoes, halved
• 4 slices bacon
• 2 tablespoons water
• 3 tablespoons sugar
• 4 tablespoons cider vinegar
• ⅛ teaspoon pepper

Prep

• Slice potatoes.
• Cut bacon into ¼-inch pieces.

Steps

1. Combine potatoes and water; microwave on HIGH for 7–8 minutes or until potatoes are tender when pierced with a fork.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook and stir 3–4 minutes or until crisp. Stir in sugar and vinegar; cook and stir 1–2 minutes or until sugar dissolves. Reduce heat to low.
3. Stir potatoes into bacon and cover; cook and stir 4–5 minutes or until potatoes begin to break down slightly and sauce has thickened. Remove pan from heat; stir in pepper. Cover and let stand until ready to serve. (Makes 6 servings.)