(Makes about 1 1/2 quarts sauerkraut)
4 cups good quality sauerkraut
1/2 cup chopped bacon
1 onion, chopped
1/4 teaspoon each ground allspice, coriander, peppercorns
1 cup chunky applesauce
2-3 tablespoon brown sugar
1/4 cup red wine vinegar
2 small russet potatoes
Salt to taste
Preheat your oven to 350ºF.
Rinse the sauerkraut really well and drain.
In a "stove top to oven" pan, sauté the bacon and onions until well cooked.
Do not drain.
Add the sauerkraut to the pan and stir in the spices, applesauce, brown sugar and vinegar.
Place in the oven and cook, uncovered, for 1 hour.
(If it begins to brown too much, just stir it up a little.)
After an hour of cooking, peel and purée the potatoes (a food processor works best.
If you don't have a processor, grate the potatoes finely.)
Stir the potatoes into the sauerkraut and cook about 45 minutes longer.
Season with salt if necessary.
Serve with smoked pork or sausages, spaetzle or dumplings and mustard.
Recipe by Helmut???