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Ingredients
- 1 32 oz jar or can of Franks sauerkraut
- 1/2 of 1 lb pkg of yellow split peas (approx. 1/1/4 cup)
- 1/2 lb of bacon (12 slices)
- 1 medium onion, chopped
- Black pepper
- Salt (optional)
Details
Adapted from allrecipes.com
Preparation
Step 1
#1 Pot:
Rinse and Cover split peas with 3 cups of cold water.
Bring to boil and simmer for approx 30 min. until mushy.
May need to add more water and stir so peas do not stick to pot.
Mash as desired with fork or potato masher. No need to drain; water should cook down.
#2 larger pot:
Drain sauerkraut (Save juice).
I do not rinse kraut.
Cover with 3 or 4 cups of cold water.
Bring to boil and simmer approx 30 minutes
Drain and return to pot.
#3 Fry pan:
Fry bacon until crisp. When cooked, pour clear drippings into a small bowl. Should have approx 1/3 cup drippings.
Wipe fry pan and pour in clear drippings and chopped onion. Cook slowly until onion is soft
Crumble 2-3 slices cooked bacon to put in kraut mixture later. Use leftover bacon as you wish.
Combine in larger pot:
Cooked split peas, warmed and drained kraut, cooked onion and dripping mixture and crumbled bacon. Keep stirring.
Add black pepper and none or whatever amount of saved kraut juice to taste. Stir well. I never add salt. Cover and refrigerate.
Can substitute margarine for bacon drippings.
Can double recipe.
I cook this recipe a day ahead so flavors blend well.
Rewarm slowly on top of stove.
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