1-1/4 lbs (5 brats) TURKEY BRATURST, coarsely chopped
2 lbs fresh sauerkraut, rinsed and drained
2 tbsp caraway seeds
3 (12-oz) cans beer
2 tbsp fresh parsley, freshly chopped
1 tsp paprika
In large nonstick spray-coated skillet, sauté chopped turkey bratwurst for 5 minutes, stirring often.
Place turkey in a large saucepan with sauerkraut and caraway seeds; cover with beer.
Cover saucepan and cook on low heat for 45 minutes, stirring occasionally. Remove from heat.
Cool slightly. Cover and chill. Serve cold as a salad.
Garnish with parsley and paprika.