I have eaten this ever since i was a kid in Germany and still eat it today and it doesn't matter what time of the year it is. This was and still is part of a side dish along with real German dumplings and pot roast. Great for dishes like my German Gumbo which has pork ribs, kielbasa, onions, potatoes and of course this kraut on top. This time of the year it's put on top of grilled brats and polish.
2 bags of Franks refrigerated kraut
1 pound of bacon
2 onions cut up
black pepper to taste
Take the kraut and onions and put it in a pot, and put enough water in it to just cover the kraut. I also add some black pepper to it. Put on some medium heat and just bring it up to simmer [about 20 min].
while this is happening cut up the bacon into small pieces and fry it until it is golden brown and crisp. Take the kraut and drain the liquid and put it back into the pot. Then add the bacon and the hot grease with it, into the kraut and mix it up well. There it is.
Make sure you dump all the grease along with the bacon bits in the kraut while everything is hot and mix well. Just the smell of this good stuff will get the taste buds going. As soon as i get started making my own kraut i'll be using that, but for now Franks is the best out there in my opinion. I dont like any kraut in cans. The refrigerated bags are crispier in my opinion. Reinhard