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Categories:
bacon bacon onion apples white wine dark brown sugar kosher salt freshly ground black pepper apples apple butter dill weed
Viewed: 47 - Published at: 8 years agoIngredients
- Sauerkraut with Bacon
- 8 ounces smoked bacon, cut into small pieces
- 1 large onion, thinly sliced vertically
- 4 pounds refrigerated sauerkraut, rinsed & drained
- 2 Fuji apples, peeled, cored & thinly sliced
- 1 cup dry white wine
- 4 tablespoons dark brown sugar, tightly packed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Sauteed Apples
- 1 Fuji apple, cored & thinly sliced
- 2 tablespoons salted butter
- 1 tablespoon snipped fresh dill weed
Method
- 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.
- Add the sliced onion to the pot with the bacon fat and saute 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.
- 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 Sauteed Apples and fresh dill. Best when served warm.
- Core and slice one Fuji apple. Melt butter in small saucepan over medium heat. Add the apple slices and saute until just softened and lightly caramelized on the edges. Sprinkle over sauerkraut dish with the snipped fresh dill weed.
- Recipe Note: For best results, use Fuji, Gala or Red Delicious apples.
