All this talk of the sweet goodness you can make apples this season, and as someone rightly pointed out to me, there are many savory things you can make with apples as well.
My dear Minnesota-raised father, who cannot resist any recipe with both sauerkraut and bacon, couldn’t wait to try this apple and bacon sauerkraut from the Niman Ranch Cookbook
The trick is to use good quality sauerkraut; the best stuff, according to dad, is refrigerated and in a jar. He drains it, but doesn’t rinse it, lest the flavor rinses away. A good quality apple-wood smoked bacon helps too.
If you love sauerkraut as much as we do (and there are fewer and fewer of us out there these days, unfortunately), you’ll love this recipe.
Sauerkraut with Bacon and Apples Recipe
Ingredients
- 1/4 pound sliced apple-wood smoked bacon
- 2 tart apples, such as Granny Smith, peeled, cored, and grated
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds, ground
- 3 cups unfiltered apple juice
- 1/4 cup white wine vinegar
- 2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Read More: Sauerkraut with Bacon and Apples
No comments:
Post a Comment