Fry bacon until crisp. Remove from pan, cool, and crumble.
Saute onion in bacon grease.
Add sauerkraut and rest of ingredients with enough water to cover sauerkraut.
Simmer for one hour, adding more water if needed.
If you like it sweeter, add more brown sugar. If you like it on the tart side, add more vinegar.
For Kielbasa, place the cooked sauerkraut in a roaster with the meat on top. Bake covered for one hour at 350 degrees. Remove cover for the last 15 minutes to brown meat, if desired.
*Leftover sauerkraut can be frozen in ziplock bags for later use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (61g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 81 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 12.9mg||4 %|
|Sodium 405.7mg||14 %|
|Potassium 128.8mg||3 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 21.1g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
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