Tailgating Season

With tailgating season nearly upon us, here is Crispin Cider's favorite recipe.

Chef Paul Lynch’s Firelake Tailgate Johnson Brats & Crispin Apple Sauerkraut


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Smoked Bacon
3 each Tart Apples (Harlson) Julienned
1 each Yellow Onion Julienned
2 cloves Garlic Minced
1 teaspoon Caraway seeds
1/2 teaspoon Crushed red pepper flakes
2 x 12 oz bottles Crispin Hard Cider
1/4 Cup Sherry Vinegar
2 pounds Good Quality Refrigerated sauerkraut, drained --From one 24 ounce jar

In a large heavy bottom saute pan, fry the bacon until crisp.
Crumble bacon and set aside. Drain bacon fat, leaving 3 tablespoons in the sautee pan.

Over medium high heat, sautee the onions, garlic, caraway and crushed
red pepper until onions are translucent.
Add the apples, vinegar and crispin hard cider.
Reduce liquid by 60 %
About 5 minutes.

Stir in drained sauerkraut and bacon. Cook until heated thru. Season with salt & pepper.

Serve on a bun on top of fully cooked Johnsonville Bratwurst with Gludens Mustard.