1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
3. Add the sliced onion to the skillet and sauté until translucent, about 5 minutes. Stir in the diced potatoes, season with salt, pepper, and caraway seeds, and cook until the potatoes are golden brown, about 10 minutes.
4. Remove the onion and potato mixture from the skillet and set aside with the bacon.
5. Add the remaining tablespoon of olive oil to the skillet and brown the bratwurst sausages on all sides. This should take about 8 minutes.
6. Return the potato mixture to the skillet, arranging it around the bratwurst. Add the sauerkraut on top, pour in the chicken broth, and sprinkle the crispy bacon over everything.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the bratwurst are cooked through and the potatoes are tender.
8. Garnish with fresh parsley before serving.

This dish is a testament to my belief that cooking should be joyful and not a chore. Just like my abuela, I encourage you to follow your senses and adjust the flavors to your liking.