Dr. Digit's Sauerkraut Mirepoix

By William Croom, Berea, OH

Ingredients

1 pound Sauerkraut
2 Onions
2 Unpeeled Granny Smith Apples -- cored and chopped
4-6 Bacon strips -- chopped
3/4 cup White Wine
Pepper
Bay leaf (optional)
sprinkle of thyme (optional)

Directions

Thoroughly wash kraut in a colander. Peel onions and cut off root and stem ends. Stand onion on end and cut into sixths. The slices should be gore-shaped. Cut apples in quarters, seed and chop each quarter into halves or thirds. Cut bacon into 1" pieces. Mix all ingredients and add pepper to taste.

To use as Mirepoix: Place in bottom of small roaster pan and add wine, optional bay leaf and thyme. Put a pork roast on top, season with salt, pepper, and rosemary. Roast in 350 deg. oven until meat reaches an internal temperature of at least 140 degrees.

OR Place in a 10" deep-sided skillet. Cover. Add wine and simmer on top of the stove for about 30 minutes until the bacon is cooked. Add smoked sausage or kielbasa, cover, and cook until sausage is heated through. Omit optional bay and thyme.

Time to prepare

10 min.

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