Bavarian Sauerkraut - Wine Kraut - cooking recipe

Ingredients

1 tablespoon bacon drippings
1 cup onion, finely chopped
2 lbs sauerkraut
1 tablespoon brown sugar (well packed)
1 teaspoon caraway seed
1/2 cup chicken stock
1/2 cup cooking sherry

Preparation

In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out \"most\" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.