Prep 5 mins
Cook 1 hr 5 mins
I have converted many a sauerkraut hater with this dish. Wonderfully sweet and sour--tastes great served with any kind of sausage or pork. Leftovers heat up great.
- 1 (14 1/2 ounce) can sauerkraut (undrained)
- 3⁄4 cup packed brown sugar
- 3⁄4 cup catsup
- 5 slices bacon (chopped)
- Brown bacon in a heavy dutch oven.
- Add rest of ingredients and simmer slowly for 1 hour.
- Stir often.
My husband and I both really liked this sauerkraut. We had some really good Italian sausages that we grilled. I saw your recipe and thought it sounded like it would be good. We both think plain sauerkraut is too bitey, so this was a very nice change. Excellent taste and easy to make..