BAVARIAN SAUERKRAUT
From: Jordan
Serves: 4 as a side  •  Prep: 10 min  •  Cook: 25 min

A working recipe built up from a three-ingredient kitchen index card: sauerkraut, yellow apple, bacon. Quantities and method developed to taste.

INGREDIENTS
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1 (16 oz) jar or bag of sauerkraut, well drained
4 strips thick-cut bacon, chopped into bite-sized pieces
1 medium yellow apple (Honeycrisp or Golden Delicious), peeled and diced
Salt and freshly ground black pepper, to taste

INSTRUCTIONS
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1. Drain the sauerkraut well; press out the excess liquid with the back of a spoon. For a milder flavor, rinse briefly under cold water and drain again.
2. In a large skillet or Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until crisp — about 6–8 minutes. Leave the rendered fat in the pan.
3. Add the diced apple to the pan. Sauté in the bacon fat for 3–4 minutes, until the apple has softened slightly but still holds its shape.
4. Add the drained sauerkraut and toss to coat in the bacon fat and apple.
5. Reduce heat to medium-low, cover, and let simmer for 10–15 minutes, stirring occasionally, until everything is heated through and the flavors have melded.
6. Taste and season with black pepper. Salt only if needed — sauerkraut is already quite salty.
7. Serve warm as a side, especially nice alongside pork, schnitzel, or sausages.

NOTES
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The original index card listed only the three core ingredients. The proportions and timing here are a starting point — adjust the bacon, apple sweetness, and simmer time to your liking.

[Photos in this folder: 7-20260523101513768145-bavarian-sauerkraut.jpg]
