Recipe: Sauerkraut II


Served with Fredericksburg Potatoes and Pork Chops Simmered with Spices and Kohlrabi


32 oz can sauerkraut
1 can water
1 large or 2 medium potatoes, peeled and shredded
4-5 slices bacon, cut into small pieces
½ onion, chopped
2 Tbsp flour

Pour sauerkraut and water into saucepan and start cooking slowly over low fire. Add shredded potatoes to sauerkraut and continue cooking. Fry bacon in a small skillet and drain, reserving drippings in skillet and adding bacon bits to sauerkraut. Saute onions in bacon drippings, stir in flour to make a smooth roux, and cook until lightly browned. Add mixture to sauerkraut, mixing well, and cook until slightly thickened and heated through.