Serve this delicious German Sauerkraut with Armagh Bramley Apples and Bacon hot, and make sure to heat the serving dish ahead too – a tip my Grandmother taught me which I never forgot.
German Sauerkraut with Armagh Bramley Apples and Bacon
Created by Viola on 19/03/2017
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 35m
- Serves: 4
- Category: Pork Recipes
- 450 grams / 1 lb boiled bacon or grilled rashers
- 3 large Bramley cooking apples
- 24 cloves
- 1 large jar or pack of sauerkraut
- 3 tablespoons butter
- 3 tablespoons sugar
- Peel and core Bramley apples. Cut each apple into eight segments.
- Stud each apple segment with one clove.
- Arrange the sauerkraut and apple slices in alternate layers in a saucepan.
- Add a little water, cover with a lid, and simmer for 15 - 20 minutes until the apples are tender.
- Stir in butter and sugar, simmer until all liquid has evaporated off.
- Transfer to a heated dish and serve with the cooked bacon.
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