spoiltpig bacon, sauerkraut with English apples the German way…
This is a great way to celebrate Oktoberfest without gorging on huge bratwurst and tankards of weissbier. Delicious on its own with some crusty or rye bread, or a great accompaniment to grilled pork chops or chicken in breadcrumbs, you must try this hearty sauerkraut dish. The yummy spoiltpig bacon is merely the cherry on the top of a delicious cake!
What you'll need:
- 1 packet spoiltpig smoked back bacon
- 2 large English apples (choice is yours but not too sweet), cored, peeled and grated
- 1 large onion finely chopped
- 4 cloves garlic, crushed
- 1 tsp ground caraway seeds
- 750ml apple juice (not from concentrate)
- 60ml white wine vinegar
- 1 large jar sauerkraut, drained
- 2tbsp wholegrain mustard
How to prepare:
Use a large heavy bottom casserole dish to cook in. Place the rashers of bacon at the bottom of the dish and cook gently until brown and the fat has started to melt. Once browned, remove the bacon from the pan using tongs and put to one side. Leave approx. 1tbsp of the bacon fat in the pan and remove the rest.
Into the pan with the bacon fat, mix the chopped onion with the grated apples. Allow to cook slowly until the onion starts to soften and lose it’s colour (but don’t allow to brown). After 8mins, add the crushed garlic and ground caraway, mix in well and cook for a further 2mins.
Now add the apple juice and the vinegar to the onion and apple mixture. Stir well over a high heat and allow to come to a rolling boil. Leave boiling for 5-10mins until the liquid has reduced and become syrup-like in consistency. Add the drained jar of sauerkraut to the pan and mix well. If you want to, add the 2tbsp of wholegrain mustard at this point. Break the cooled bacon into small pieces and add to the pan thoroughly stir through until all the ingredients are well blended. Leave over a medium/low heat for approx. 10mins until the sauerkraut has tenderised. Season to taste and serve with pork chops or simply with crusty bread.