Sauerkraut with Bacon & Sautéed Apples

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Sauerkraut with Bacon

8 oz

Wright® Brand Smoked Bacon , cut

cut into small pieces

1

Large Onion

thinly sliced vertically, about 1 cup

12 cups

Sauerkraut , rinsed, drained

2

Fuji Apples , peeled, cored, thinly sliced

1 cup

Dry White Wine

1/4 cup

Dark Brown Sugar , firmly packed

1/2 tsp

Kosher Salt

1/2 tsp

Freshly Ground Black Pepper

Sautéed Apples

1

Fuji Apple , cored, finely sliced

2 Tbsp

Salted Butter

1 Tbsp

Fresh Dill

Cooking Instructions

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Step 1

In a 4- to 5-quart heavy pot, cook the Wright® Brand Smoked Bacon (8 oz) 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.

Step 2

Add the sliced Onion (1) to the pot with the bacon fat and sauté for about 5 minutes or until golden, stirring occasionally.

Step 3

Stir in the Sauerkraut (12 cups) , Fuji Apples (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.

Step 4

Stir in the Dark Brown Sugar (1/4 cup) , Kosher Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . 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 Tbsp) . Best when served warm.

Step 5

Core and slice the Fuji Apple (1) . Melt Salted Butter (2 Tbsp) 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!