Sauerkraut (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Beef & Veal - 9/19/11

Ingredients

• 2 lbs raw sauerkraut (in bag), rinsed and drained
• 1/2 lb sliced bacon
• 1 onion, sliced
• 1 quart chicken stock (or veal stock)
• salt & pepper

Preparation

Step 1

Cut bacon across the grain and into small strips. Place bacon in a medium size pot and sweat bacon until it starts to crisp.

Add onion to pot and sweat until soft. Add sauerkraut to pot and 1/2 of stock. Bring to a boil and turn down to simmer.

Simmer for at least 45 minutes, adding stock liquid as liquid reduces.

Season with salt & pepper.