This recipe is a composite of all the hints and tastes I've picked up over the years eating sauerkraut at various German restaurants. It is best served with Sauerbraten, grilled Bratwurst, roast Pork, or chops---plus is easy and quick. This can be made into a main dish by adding 1/2 pound Smoked Sausage (cut in 3-inch lengths) or 4 pre-cooked Bratwurst, before simmering.
Serves: 4-6
Prep.Time: 30 minues
2 tablespoons Bacon Drippings
1/2 cup chopped Onion
1 Cooking Apple -- peeled and diced
1 package fresh Sauerkraut, or 1 14-oz. can -- rinsed and drained
2 tablespoons Brown Sugar
1 teaspoon Caraway Seed
1/4 teaspoon Coarse-ground Black Pepper
1/4 teaspoon Salt
1/8 teaspoon ground Allspice
1/4 cup Dry White Wine, or Beer
Heat drippings in a large saucepan; when sizzling, add onions and apple and saute over very low heat until soft and coated with the drippings. Stir in sauerkraut; make sure it's well mixed. Add brown sugar, caraway seed, pepper, salt and allspice; mix well. Stir in wine or beer; mix well. Cover and simmer 40-45 minutes or until almost all the liquid is evaporated. Serve hot.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved