In a 4- to 5-quart heavy pot, cook the Smoked Bacon (8 ounce) 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 (1) to the pot with the bacon fat and sauté for about 5 minutes or until golden, stirring occasionally.
Stir in the Sauerkraut (4 pound), Fuji Apple (2), and Dry White Wine (1 cup). Bring to a boil. Reduce heat; simmer, covered, for about 1 hour or until sauerkraut is very tender, stirring occasionally.
Stir in the Dark Brown Sugar (4 tablespoon), Kosher Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/2 teaspoon). 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 (1 tablespoon). Best when served warm.
Core and slice the Fuji Apple (1). Melt Salted Butter (2 tablespoon) 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. Enjoy!