Barbequed Sauerkraut

Kathy Mirto, The Currituck Club, Corolla, NC

3 - 14 Ounce cans of sauerkraut, drained and rinsed well

1 - 28 Ounce can peeled whole tomatoes, cut up finely

1 1/3 cups packed brown sugar

8 - 10 slices bacon, fried and crumbled

9 tablespoons bacon grease

Cook bacon and drain on paper towels. Set aside. Save bacon grease.

Put drained and rinsed kraut in greased baking dish (8x12x2).

Put bacon grease, brown sugar, and cut up tomatoes with all the juice into saucepan and cook on stove until sugar is dissolved. Then pour all this evenly over kraut and top with crumbled bacon.

Cook uncovered in 325° F oven for 2-2 1/2 hours, covering with foil last 1/2 hour to keep bacon from getting too dark.

You can add more tomatoes if you wish to make it moister or a little extra tomato juice from can. It is also good reheated.

Great with ham, pork chops or turkey!