German Sauerkraut

It is best served with Sauerbraten, grilled Bratwurst, roast Pork, or chops. This can be made into a main dish by adding 1/2 pound smoked sausage (cut in 3-inch lengths) or 4 pre-cooked bratwurst, before simmering. I served this as a side dish to our gourmet group, along with slow-cooked pork roast.

2 tablespoons bacon drippings

1/2 cup chopped onion

1 Granny Smith or Roma apple, peeled and diced

1 package fresh sauerkraut, rinsed and drained

2 tablespoons brown sugar

1 teaspoon caraway seed

1/4 teaspoon coarse-ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground allspice

1/4 cup, or more, dry white wine, or beer

Heat drippings in a large saucepan; when sizzling, add onions and apple and sauté

over very low heat until soft and coated with the drippings. Stir in sauerkraut; make sure it's well mixed.

Add brown sugar, caraway seed, pepper, salt and allspice; mix well. Stir in wine or beer; mix well.

Cover and simmer 40-45 minutes. May need to add additional wine or beer (or even water) if it evaporates too soon. I had to do this.