German Style Sauerkraut

1 pound prepared Sauerkraut (Boar's Head brand preferred)
3 slices bacon - or 1/4 lb. bratwurst
1 cup beef stock
2 small apples, grated
1 potato, grated
1 small sweet onion
1/2 cup Riesling wine
1 Tbsp. sugar (or to taste)
pepper and caraway (both optional and to taste)

Rinse sauerkraut well and drain. Chop bacon finely or crumble raw brats into a saucepan or crock pot, chopping into tiny bits. Grate apple and potato with standard cheese grater and slice onion thinly. Add all ingredients except spice to saucepan and simmer. Cover and simmer very slowly for at least an hour, stirring regularly. Season to taste with pepper, caraway and additional sugar if desired. The final dish will have a lovely luster and body from the potato, just a hint of acidity and a mild sweetness. Lasts for weeks in the refrigerator.
Smoked Pork Chops in Sauerkraut
Combine ingredients for sauerkraut in a mixing bowl as above, omitting meat. Place half of the mixture in a large casserole dish. Add 4-5 smoked pork chops and then remaining kraut. Cover and roast at 325 degrees for 60-90 minutes, holding warm until time to serve. Serve with potato pancakes or mashed potatoes.