Russian Sauerkraut
This tangy side-dish is great accompaniment to your pork entree.
1/2 pound bacon
1 large onion, chopped
1 27-ounce can Steinfeld's Sauerkraut, drained, reserve liquid then rinse and squeeze dry
2 to 3 dill pickles, chopped
2 tablespoons chopped pimiento
Cook bacon in large skillet over medium heat until crisp. Drain well. Crumble and set aside. Drain all but 2 tablespoon fat from skillet. Return skillet to med-high heat. Add onions and saute until golden about 5 to 10 minutes. Add bacon and remaining ingredients and mix well. Cover, reduce heat and simmer, stirring occasionally and adding reserved sauerkraut liquid if mixture seems too dry, until heated about 30 minutes.
Bon Appetit