Recipe by Suzanne Nuyen of Bun Bo Bae This braised sauerkraut with apples and crispy bacon dish brings much needed brightness and acidity to your table.
4 slices bacon, chopped
2 tablespoons butter
1 onion, sliced
1 sweet apple, sliced
2 cans (15 oz.) Libby's Bavarian Style Sauerkraut, drained
12 ounces beer (any type)
salt and pepper to taste
1. Sauté bacon in large pan on medium-high until crispy. With a slotted spoon, remove bacon bits and place on paper towel-lined plate, keeping bacon fat in pan.
2. Add butter, onions and apples. Cook 5 minutes until softened.
3. Mix in sauerkraut. Slowly pour in beer and bring to boil. Lower heat, simmer uncovered 30 minutes.
4. Season with salt and pepper to taste. Sprinkle with crispy bacon before serving.