3 pounds of canned German wine sauerkraut (do not rinse or drain) 4 cups white or yellow onions, finely diced 3 Tsp black pepper
Juniper berries (optional)
1 large bay leaf (optional)
1/2 cup apple sauce (optional)
Caraway seeds (optional)
1/4 to 1/2 cup water
Directions Heat bacon in a large pan until the bacon is crisp. Remove the bacon bits and set aside.
In the bacon drippings sauté the onions until they are soft.
Add the sauerkraut to the pan.
Add the pepper.
Add the crisp bacon.
Add any optional ingredients you might enjoy. (GermanDeli.com chefs prefer to keep it simple.)
Add enough water to make certain you can cook the sauerkraut for about an hour, covered over medium heat (or at 300°F in an oven) without the sauerkraut scorching. Start with about 1/4 cup, then stir every 10 minutes and add more water if the mixture begins to get dry. Serve warm.