Sauerkraut and Apples

Side dish for pork chops, sausages, bratwurst, kielbasa, etc.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 12  ounces beer
• 6  tablespoons unsalted butter (3/4 stick) or 6  tablespoons olive oil
• 4  slices bacon, uncooked and cut into 1/2 -inch-wide pieces
• 1  small onion, cut into thin slices (3/4 cup)
• 3  medium  about 1 1/2 pounds tart apples, such as Granny Smith peeled, cored and cut into thin slices
• 32  ounces sauerkraut, rinsed and drained (homemade or store-bought)
• 1  teaspoon caraway seed
•  salt & freshly ground black pepper

Directions

1. Pour the beer into a liquid measuring cup and allow it to get flat.
2. Meanwhile, heat butter or oil (or a combination) in a large saucepan over medium heat.
3. Add bacon and cook until fat is rendered; stir in onion and apples and continue cooking until onion and apple have softened, about 3 to 4 minutes.
4. Add sauerkraut, using tongs to combine.
5. Add beer and sprinkle with caraway seeds; season with salt and pepper.
6. Once mixture begins to boil, cover and reduce heat; cook 45 minutes, stirring occasionally with tongs, until apples are quite soft.
7. Serve warm.