Chicago SauerkrautUser Submitted Recipe
1/2 lb of bacon
1 small onion
2 cloves of garlic
1 jar of Frank's sauerkraut
1-2 TBLS brown sugar
caraway seed to taste
In a large (4 quart) pan brown 1/2 pound bacon. Drain the bacon and crumble; set aside. Reserve bacon drippings in pan.
In a Cuisinart food processor, chop onion and garlic until fine.
Brown chopped onion and garlic in the bacon drippings until soft. Add the sauerkraut and juice, the brown sugar, the caraway seed, and the crumbled bacon. Stir well and cook on low until most of the liquid is gone, approximately 20 minutes. It should not be completely dry; some liquid is good.
Serve with roast, bratwurst, or chops.