There are few things that I don’t like making from scratch, but sauerkraut is one of them. Just buy good-quality store-bought (from the refrigerator section, not in a can). Making it takes time and stinks up your fridge and house to all hell. The caraway seeds give some extra crunch and a rye bread–like flavor. I love serving this as a topping for a Reuben sandwich or the Bacon Bratwurst Burger and as a side dish with Confited Potatoes.
In a large, deep sauté pan over medium heat, combine the oil and bacon and cook until the bacon is golden brown and crisp and has rendered its fat, about 8 minutes. Remove the bacon to a plate lined with paper towels.
Add the caraway seeds to the bacon fat in the pan and cook, stirring constantly, for 1 minute. Add the sauerkraut and
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