Bacon Caraway Sauerkraut
This souped up sauerkraut is an excellent side for nearly any grilled sausage. It makes the best topping for a reuben sandwich. This recipe serves a crowd and is perfect for a party.
Submitted by: Geoff Marshall from Chicago, IL
Yield: 10 servings
Preparation Instructions:
Cut bacon slices into small bits for frying. Fry bacon, place cooked bits on a paper towel soak, and reserve a tablespoon ot two of fat for the onion.
Fry diced onion in bacon fat with salt and caraway seeds. Once onions become translucent, add sauerkraut and continue cooking for a few more minutes until the sauerkraut becomes warm.
Transfer to a serving dish and garnish with fried bacon pieces.
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