Choucroute Au Champagne - cooking recipe

Ingredients

2 lb. sauerkraut (not canned)
3 slices bacon
1 c. onion, finely chopped
2 tart apples, thinly sliced
2 cloves garlic, finely chopped
1 bay leaf
1 c. champagne
1 c. apple cider
1 lb. ham steak
1 lb. Polish sausage, pierced in several places
1 split champagne (room temperature)
1/2 tsp. caraway seed
6 to 8 boiled potatoes

Preparation

Place sauerkraut in a colander; rinse several times under cold running water.
Drain and squeeze out excess water.
In a large Dutch oven, cook the bacon.
Remove bacon and chop it into small pieces.
Add onion to the skillet; saute until slightly golden brown in color.
Add garlic.
Add the apple slices and stir well. Tie bay leaf and caraway seed in small cheesecloth bag.
Add bag to mixture in Dutch oven.
Add cider and champagne; bring mixture to a boil.
Arrange ham steak and sausage over the sauerkraut. Cover closely and cook for 1 hour over medium heat.