Prep 15 mins
Cook 1 hr
This is a very simple and rustic supper. Serve with home made noodles or buttery mashed potatoes. Prairie Home Cooking
- 3 slices bacon, cut into small pieces
- 2 medium yellow onions, chopped
- 1 lb store-bought or home-made sauerkraut, drained
- 1 large apple, peeled,cored,and sliced thin
- 1 bay leaf
- 1 tablespoon sugar
- 1 cup dry white wine
- 1 (16 ounce) can great northern beans, rinsed and drained
- fresh ground black pepper
- 4 smoked pork chops or 2 lbs german style smoked sausage or 2 lbs polish style smoked sausage
- Fry the bacon in a skillet over medium heat until it is crisp, about 5 minutes.
- Remove the bacon with a slotted spoon and drain it on absorbent paper.
- Add the onions to the skillet, and sauté them until they are translucent, about 6 minutes.
- Transfer the onions with a slotted spoon to a medium bowl.
- Add the cooked bacon and the sauerkraut to the bowl, and toss to blend well.
- Transfer the sauerkraut mixture to a large saucepan.
- Add the apple, bay leaf, sugar, and wine.
- Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes.
- Add a little water, or additional wine, if the mixture begins to dry out.
- Add the beans, salt, and pepper, cover, and simmer for 20 minutes more.
- Place the smoked pork chops or the sausages on top of the mixture, cover, and simmer for 20 minutes more, or until the meats have warmed through.
- Serve hot.
- Serves 8.