- Yields: about 1 1/2 quarts
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 cups sauerkraut
- 1/2 cup chopped bacon
- 1 onion, chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground peppercorns
- 1 cup chunky applesauce
- 2 to 3 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 2 small Russet potatoes
- Salt, to taste
Directions
Preheat oven to 350° F.
Rinse sauerkraut really well and drain.
In a “stove top-to-oven” pan, sauté bacon and onions until well cooked. Do not drain. Add sauerkraut to the pan and stir in spices, applesauce, brown sugar and vinegar. Place in the oven and cook, uncovered, for 1 hour. (If it begins to brown too much, just stir it up a little.)
After an hour of cooking, peel and puree potatoes. (A food processor works best. If you don’t have a processor, finely grate potatoes.) Stir potatoes into sauerkraut and cook about 45 minutes longer. Season with salt if necessary.
Special notes:
Serve with Spice-crusted Pork Tenderloin, smoked pork or sausages, spaetzle, or dumplings and mustard. YUM!
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