Bacon and Apple Sauerkraut

Categories: German, Oktoberfest, side dishes

Ingredients

• 1 lb bacon (diced - I dice it partially frozen)
• 3 large onions, chopped
• 4 large cloves garlic, minced
• 2 cups white wine, such as Riesling
• 3 large Gala or Fuji apples, roughly diced
• 3- 2 lb bags Kroger shredded sauerkraut,
• rinsed and well drained
• 1 can dark beer
• 1 cup dark brown sugar
• 2 tbsp finely crushed caraway seed
• 1 tbsp celery seed
• 1 tbsp salt - or to taste (the more you rinse the sauerkraut, the less salty it will taste. You can always add more salt.)
• 2 tsp pepper- or to taste

Directions

1. Fry bacon dice in a large pot until crispy and brown. Remove from pot with a slotted spoon and drain on a paper towel.

2. Drain all but 1/2 cup bacon grease. Saute the chopped onions until lightly browned and soft. Add minced garlic and saute for a few minutes. Do not brown garlic. Add wine, chopped apple, caraway, celery seed, salt and pepper. Add sauerkraut and mix well. Reduce heat to low and simmer until apple is very tender, about 45 minutes.

3. In a small saucepan bring beer to a boil and add 1 cup of dark brown sugar. Stir for a few minutes to dissolve the sugar. Add to simmering sauerkraut and stir well. Continue simmering until apples are tender.

4. Can be refrigerated and served 1 day ahead – better the second day Serves a large group with sausages.

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