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This is a very simple and rustic supper. Serve with home made noodles or buttery mashed potatoes.

3 strips bacon, cut into small pieces
2 medium yellow onions, chopped
1 pound 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 white northern beans, rinsed and drained
Salt and fresh ground black pepper to taste
4 smoked pork chops or 2 pounds German or 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.

Prairie Home Cooking

Olga Drozd


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Last updated November 22, 2004