Transform tart crispy store-bought sauerkraut to a creamy side dish with just the right amount of sweetness.
This recipe is my attempt to re-create my mom’s wonderful sauerkraut that I enjoyed as a child. She would most certainly approve. Even though this requires more than an hour to prepare, most of that time is hands-off while the sauerkraut simmers. And don’t just think of this as a side dish - it is absolutely delicious when used as a topping for your hot dog or hamburger!
You Will Need
FOR THE SAUERKRAUT WITH BACON:
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 sauté 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 Sautéed Apples and fresh dill. Best when served warm.
FOR THE SAUTÉED APPLES:
Core and slice (no need to peel) one Fuji apple. Melt butter 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.