Last week we served bratwurst and hot dogs for Sunday
dinner. I bought a glass jar of something labelled “Bavarian-Style Sauerkraut”
to serve alongside. It wasn’t. But this is:
Bavarian-Style Sauerkraut
1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1/2 cup chicken broth
1/2 cup cooking sherry (We rarely have this on hand, so we
substitute apple juice or more broth.)
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
In a pan, cook and stir onion in hot bacon drippings until
soft and translucent; about 5 minutes. Place sauerkraut with juice into a large
bowl and cover with water. Use your hands to squeeze out as much water and
juice as possible. Add squeezed sauerkraut to onion in the skillet. Stir
chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture.
Reduce heat to low; simmer, stirring occasionally, until most of the liquid has
evaporated, 30 to 40 minutes. Serve warm.
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