Recipes

Sauerkraut lovers will find this apple and bacon infused version hard to resist.

Ingredients

• 4 cups good quality sauerkraut
• 1/2 cup chopped bacon
• 1 onion, chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground peppercorns
• 1 cup chunky applesauce
• 2 to 3 tablespoons brown sugar
• 1/4 cup red wine vinegar
• 2 small russet potatoes
• Salt to taste

Preparation

1. Preheat oven to 350° F.
2. Rinse the sauerkraut really well and drain.
3. In a “stove top-to-oven” pan, sauté the bacon and onions until well cooked. Do not drain. Add the sauerkraut to the pan and stir in the spices, applesauce, brown sugar and vinegar.
4. Place in the oven and cook, uncovered, for 1 hour. (If it begins to brown too much, just stir it up a little.)
5. After an hour of cooking, peel and puree the potatoes. (A food processor works best. If you don’t have a processor, finely grate the potatoes.) Stir the potatoes into the sauerkraut and cook about 45 minutes longer. Season with salt if necessary.

Suggestions

Serve with Spice-crusted Pork Tenderloin, smoked pork or sausages, spaetzle, or dumplings and mustard.