World's best sauerkraut

Ingredients for 4 servings:

• 500 g wine sauerkraut
• 2 tbsp stock powder
• 2 onions
• 250 g bacon, streaky, diced
• 2 tbsp lard
• Sugar
• possibly pineapple juice
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 30 minutes

Render the lard in a roasting pan or casserole dish. Remove from the heat, add the sauerkraut, the finely chopped onions, and sprinkle with granulated stock. Add the bacon cubes, sprinkle with sugar, add a little water and, if desired, pineapple juice, and stir well. Simmer for about 30 minutes over medium heat, stirring occasionally. Then place the roasting pan in a preheated oven at 175°C (top/bottom heat), add a little more water if necessary, and simmer for another 20-30 minutes, stirring frequently and adding more liquid if necessary. The sauerkraut is ready when it has taken on a nice brown color. Season to taste with pepper and salt, and perhaps a little sugar. Goes perfectly with pork knuckle, pork hock, bratwurst, and mashed potatoes or Leberkäse (meatloaf).