This recipe is also from "The Berghoff Family Cookbook."
1½ cups (1 pound) apple wood-smoked bacon, chopped
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1 cup lager beer
6 cups bagged or canned sauerkraut, rinsed and drained
¼ pound (1 stick) unsalted butter
1 tablespoon toasted caraway seeds
In a 2-inch skillet, cook the bacon until crisp; drain off the fat. Add the beer to the pan to deglaze it. Stir in the sauerkraut, butter, and caraway seeds. Simmer over low heat for 45 minutes, stirring occasionally. Keep warm.