Sauerkraut

Well certain things are handed down the generations. This recipe is from the old world drinking and cigar club. It is very good and the conversation always spin on whether it is the gin, white wine, or vermouth which really makes this a great recipe. I can never tell the difference, but it spins up the older generation and makes for good evening conversation.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs sauerkraut (National Hebrew-cold case section of grocer)
• 1  cup onion, sliced
• 4  tablespoons bacon grease
• 1  tablespoon parsley
• 2  bay leaves
• 1  tablespoon peppercorn
• 1⁄4 cup  gin
• 1  cup white wine or 1  cup vermouth
• 2 (14 ounce) cans chicken broth
• 1  apple, sliced
• 3  whole cloves
• 2  teaspoons brown sugar
• 1  teaspoon  crushed garlic

Directions

1. Drain sauerkraut.
2. Sauté onions in bacon grease.
3. Combine all (except apple) in large pot.
4. Bring to a gentle boil.
5. Reduce heat to simmer.
6. Cover and simmer for 1 hour.
7. Add sliced apple and simmer for 1 more hour.