Roasted Sauerkraut And Bacon Recipes

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

ROASTED SAUSAGE AND SAUERKRAUT

Steps:

• Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Aluminum Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.
• Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

SAUERKRAUT WITH BACON

Steps:

• Cook smoked chopped slab bacon until fat begins to render. Add sauerkraut, thyme, bay leaves and a splash of dry white wine. Cook, stirring occasionally, for up to an hour. Discard bay leaves, and serve with greens or sausages. (And beer.)

PORK ROAST AND SAUERKRAUT

Steps:

• Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir diced apple and caraway seeds with the onion and cook until apple is just tender, about 3 minutes more. Add sauerkraut and stir.
• Stir white wine, chicken stock, and brown sugar together in a bowl; pour over the sauerkraut mixture.
• Put pork roast into the bottom of the crock of your slow cooker. Pour sauerkraut mixture over the pork.
• Cook on Low until the pork easily falls apart when pulled with a fork, 6 to 8 hours; add kielbasa sausage pieces and continue to cook until the sausage is heated through, 15 to 20 minutes more.

ROASTED SAUERKRAUT AND BACON

Steps:

• Heat oven to 275 degrees. Place peppercorns in a small skillet over medium-high heat. Toast until they are crisp and give off a nutty aroma. Transfer to a mortar and grind to a coarse powder, gradually adding and pounding in juniper berries, rosemary, savory, thyme and fennel seeds.
• Rub bacon well with mixture, shaking off excess. Place bacon in a small ovenproof dish. Add cider and enough water to come halfway up sides of bacon. Cover lightly with foil and bake 3 hours, turning bacon halfway during cooking. Check occasionally and add boiling water as necessary to maintain level of liquid in dish. Remove dish from oven and cool until warm; bacon should be very tender but intact. Place a heavy plate on bacon to weight it as it cools. Place dish in refrigerator for 2 hours.
• Heat oven to 350 degrees. Drain sauerkraut and place in a ceramic baking dish. Break bacon slab into large irregular pieces or cut into 1 1/2-inch cubes, and scatter over kraut. Remove 2 tablespoons of solidified fat from bacon dish, and reserve. Stir remaining jelled liquid and fat in dish, adding enough water so there is about 1/2 cup in dish. Spoon about 1/3 cup over bacon and kraut, cover, and bake for 30 minutes.
• While bacon and kraut bake, prepare potatoes: If potatoes have smooth skins, they need not be peeled. Cut in two lengthwise. Melt reserved fat in a medium skillet, and add potatoes cut-side down. Season to taste with salt and pepper. Sauté over medium heat until browned on bottoms, about 5 minutes. Turn and continue to cook for a few minutes, then add remaining braising liquid and remove from heat.
• When kraut has cooked for 30 minutes, remove from oven and push kraut to one side of dish. Add potatoes and their liquid to other side, and return to oven until potatoes are tender, 15 to 20 minutes. Serve

SAUERKRAUT WITH BACON, POTATO AND CARAWAY

Steps:

• Saute bacon until crisp.
• remove bacon to drain, reserving fat in pan.
• saute onion in bacon fat until browned.
• add sauerkraut and saute for 5 minutes; add potato, chicken stock, reserved bacon, black pepper and caraway.
• Bring to a boil and simmer on lowest heat for 20 minutes- stirring frequently, then cover and simmer for an additional 30 minutes- stirring every 10 minutes.

BAKED SAUERKRAUT

Steps:

• Melt butter and bacon drippings if using in a large frypan.
• Swirl to mix.
• Add onion and apples, saute until nearly tender.
• Combine with sauekraut in a large mixing bowl.
• Stir in crushed tomatoes, undrained, brown sugar, wine and hot sauce.
• Stir well and turn into a 13 x 9 inch baking dish.
• Cover tightly and bake at 325f degrees 1 hour.
• Uncover and bake 30 to 45 minutes more.

ROAST CATFISH OR OTHER FILLETS WITH SAUERKRAUT AND BACON

Steps:

• Preheat the oven to 500°F. Put the bacon in a skillet and over medium heat cook, stirring occasionally, until the bacon renders its fat and becomes crisp, 10 to 15 minutes.
• Toss the sauerkraut with half the paprika and half the bacon, with some of its fat, then spread this along the bottom of a roasting pan or casserole.
• Brush the fish with a little bacon fat, then season it on all sides with salt, pepper, and the remaining paprika. Place on top of the sauerkraut and roast, uncovered, for about 5 minutes. Sprinkle with the remaining bacon and cook until the fish is white throughout, about 5 minutes more. Serve immediately.