Opa’s Smoked Peppered Bacon
with Sauerkraut and Apples
- 1/4 pound Opa’s Smoked Peppered Bacon
- 1 Jar Opa's German Sauerkraut, drained
- 2 tart apples, such as Granny Smith, peeled, cored, and grated
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds, ground
- 3 cups apple cider or apple juice
- 1/4 cup white wine vinegar
- Put Opa’s Smoked Peppered Bacon in a large, high-sided oven-proof sauté pan with a lid and place over medium heat. Cook for about 5 minutes, or until most of the fat has been rendered out, turning as needed. Drain excess fat from pan (leave in about a tablespoon). Remove Opa’s Smoked Peppered Bacon from the pan and let cool on a plate lined with a paper towel. Roughly chop the Opa’s Smoked Peppered Bacon and set aside.
- Add the Opa's German Sauerkraut, apples, onion, garlic, and caraway and decrease the heat to low. Cover partially and cook for 10 minutes, until the onion is tender.
- Remove the lid, stir in the apple cider and vinegar, increase the heat to high, and bring to a boil. Cook for about 5 minutes, or until the liquid is reduced to a thick, syrupy consistency. 4 Reduce the heat to low. Stir in the Opa's German Sauerkraut and the Opa’s Smoked Peppered Bacon, cover, and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper.