1 cups applewood-smoked bacon, chopped
1 cup lager beer
6 cups bagged or canned sauerkraut, rinsed and drained
pound unsalted butter
1 tablespoon toasted caraway seeds
In a 12-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.
Yield: 8 servings
Source: The Berghoff Family Cookbook