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Prep time
20 minutes
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Cook time
1 hour
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Makes
8 to 10 servings
Author Notes
This tempting dish comes to life from store-bought sauerkraut. Really. You know the kind in the refrigerated section of your supermarket that’s packaged in a clear plastic bag? Yes. That’s the one. There are several brands out there. I choose to use Kissling’s. Since we've always lived in the Philadelphia area, that was the one that my mom used …so I’ll keep the tradition going.
My mom’s sauerkraut. It was so delicious. Almost creamy with a touch of sweetness to offset the tartness of the fermented cabbage. I have a quickly scribbled recipe from her but the details are vague at best. I recently came across a recipe from Ian Knauer, cookbook author and host of the PBS show, The Farm. Ian’s formula for Sauerkraut & Apples seemed to be similar to what mom used when making her traditional dish. So I guess you could say that my recipe is adapted from Ian Knauer’s but most definitely inspired by my mom.
This is especially delicious when paired with roast pork or grilled sausages. And don’t forget about trying it as a topping on your frankfurters. Especially the grilled ones. This is so good, you may want to have it all by itself. But don't forget about adding it to your next cheeseburger. You'll be so glad you did. —rosemary | a hint of rosemary
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Ingredients
- Sauerkraut with Bacon
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8 ounces
smoked bacon, cut into small pieces
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1
large onion, thinly sliced vertically
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4 pounds
refrigerated sauerkraut, rinsed & drained
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2
Fuji apples, peeled, cored & thinly sliced
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1 cup
dry white wine
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4 tablespoons
dark brown sugar, tightly packed
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
- Sautéed Apples
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1
Fuji apple, cored & thinly sliced
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2 tablespoons
salted butter
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1 tablespoon
snipped fresh dill weed
Directions
- Sauerkraut with Bacon
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In a 4- to 5-quart heavy pot, cook the bacon pieces over medium-high heat until they are well-done and crispy. Remove them from the pot with a slotted spoon or spatula and set them aside. Pour off all but 2 tablespoons of the bacon fat.
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Add the sliced onion to the pot with the bacon fat and sauté for about 5 minutes or until golden, stirring occasionally. Stir in the sauerkraut, apple slices, and wine. Bring to boiling. Reduce heat; simmer, covered, for about 1 hour or until sauerkraut is very tender, stirring occasionally.
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Stir in the brown sugar, salt, and pepper. Add the reserved bacon bits and gently mix until well incorporated. Transfer to a serving bowl and garnish with the Sautéed Apples and fresh dill. Best when served warm.
- Sautéed Apples
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Core and slice one Fuji apple. Melt butter in small saucepan over medium heat. Add the apple slices and sauté until just softened and lightly caramelized on the edges. Sprinkle over sauerkraut dish with the snipped fresh dill weed.
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Recipe Note: For best results, use Fuji, Gala or Red Delicious apples.
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