Sauerkraut Auf Bayrische Art(Bavarian Style Sauerkraut)

• 2 lb. sauerkraut
• 1 or 2 onions, sliced
• 2 slices bacon, diced
• 2 Tbsp. butter
• 1 Tbsp. caraway seed
• 1 Tbsp. sugar
• 1 c. beef bouillon
• 1/2 c. white wine or beer

1. Rinse sauerkraut with warm water, drain well.
2. Cook onion and bacon in butter until onion is soft.
3. Add the drained kraut, caraway seed and sugar.
4. Cover tightly.
5. Cook 1/2 hour.
6. Add bouillon and wine.
7. Simmer 1/2 hour longer or until kraut is cooked to your taste.
8. Serve as a vegetable with sauerbraten or Kolbshaxe, or top with a selection of pork products such as boiled thick slabs of bacon, pig's feet, bratwurst, frankfurters, blood sausage or Regensburg sausage.
9. On such a plate, Erbsenpuree and mashed potatoes are always served.
10. Makes 4 to 6 servings.

sauerkraut, onions, bacon, butter, caraway seed, sugar, beef bouillon, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577490 (may not work)