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Opa’s Smoked Meats • Small Batch. Craft Made. German Tradition Since 1947
Opa’s Smoked Peppered Bacon With Sauerkraut and Apples
Opa's Smoked Peppered Bacon with Sauerkraut and Apples
Opa's Smoked Meats
6
15 minutes
30 minutes
German
Side Dish
German comfort, the way Fredericksburg does it. Opa's Smoked Peppered Bacon renders down, then sauerkraut, grated tart apples, onion, and caraway braise in apple cider until everything turns soft, sweet, and tangy at once. It is the side that quietly steals the plate — equally at home next to a roast or a pile of sausages.
Ingredients
- 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
Directions
- Render the bacon. Put the Opa's Smoked Peppered Bacon in a large, high-sided oven-proof sauté pan with a lid over medium heat. Cook about 5 minutes, until most of the fat renders, turning as needed. Drain the excess fat, leaving about a tablespoon. Remove the bacon to a paper-towel-lined plate, then roughly chop and set aside.
- Soften the apples and aromatics. Add the apples, onion, garlic, and caraway to the pan and reduce the heat to low. Cover partially and cook 10 minutes, until the onion is tender.
- Reduce the cider. Remove the lid, stir in the apple cider and vinegar, raise the heat to high, and bring to a boil. Cook about 5 minutes, until reduced to a thick, syrupy consistency.
- Fold in the kraut and bacon. Reduce the heat to low, stir in the Opa's German Sauerkraut and the bacon, cover, and cook 10 minutes, until the sauerkraut is heated through and tender. Season to taste with salt and pepper.