I really do wish New Year’s Eve could take place every year on a Saturday. Having a Friday and a Monday off to celebrate the holiday gave us two days to party with friends, and an additional two days to catch up on all of the things we’ve needed to get around to but haven’t had the time to even dream about accomplishing. And before you ask, no, none of those things that we did eventually get around to, included our non-existent bathroom project, which has not been touched in over six months. We’ll get there. Maybe. I’ve learned to shut my brain off when I enter that empty room containing a rough wood floor and unfinished walls. If it weren’t for doing laundry, I could happily pretend that particular room was entirely invisible. Although, I must admit that it’s been a nice room to store stuff in over the holidays. Perhaps I should have B.O.B. Bob build me a secret stash room where I can hide all of the things that would normally get in the way. Hmmmmm, maybe we should just stick to one project at a time. After all, we’re only one stomach bug away from a breakup. Living in a house with one tiny little bathroom tends to bring the out the worst in us, especially when there’s vomiting involved. Maybe 2017 will be our lucky year. The year when dreams come true and miracles really do happen. The year we finally become a two-bathroom household again.
- 1/4 Cup Brown Sugar
- 2 Tablespoons Pure Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1/4 Teaspoon Chipotle Powder
- 1 Pound Thick-Cut Bacon
- 1 (32-oz.) Bag Sauerkraut, Drained
- 8 Slices Candied Bacon, Roughly Chopped
- 1/2 Cup Light Brown Sugar, Packed
- 1 Tablespoon Whole Grain Dijon Mustard
- 1 (12-oz.) Bottle of Good Quality Lager Beer
- 4 Tablespoons Premium Salted Butter, Sliced
- Preheat oven to 350 degrees.
- Line a baking sheet with tin foil, and then place a baking rack on top.
- Lay the bacon slices on top of the baking rack.
- Mix the brown sugar, maple syrup, mustard, and chipotle powder in a bowl, until all lumps are gone.
- Brush the mixture on top of the bacon slices.
- Bake for 25 to 30 minutes.
- Allow to rest for 5 minutes, before removing from the baking rack.
- Place the drained sauerkraut and chopped candied bacon in a crock-pot.
- In a medium bowl, whisk together the brown sugar, mustard, and beer.
- Pour the liquid over the sauerkraut, and stir to combine.
- Set the crock-pot on low temperature for 6 to 8 hours.
- Spoon the sauerkraut into a bowl, discarding as much of the cooking liquid as possible.
- Stir the butter into the sauerkraut and serve immediately.
- Try to drain as much liquid off of the sauerkraut as possible.
- Use premium butter in this recipe, because cheap butter has a lower butterfat content and much less flavor. I prefer using European or Irish butter in this recipe.
- Serve with Boiled Crusted Potatoes and Dip Mix Fried Pork Chops.
- Add 1-tablespoon of whiskey or bourbon to the candied bacon mixture before baking.
- Add horseradish to the sauerkraut mixture.
- Need a new crockpot for the new year? How about this Blue and White Patterned 3-Quart Crock-Pot or this Crock-Pot 5-in-1 Multi-Cooker, which is like my own beloved Miss O’Hara.
- Investing in a Nonstick Baking Rack is one heck of a smart move. Why spend more time than necessary cleaning dishes?
*Some affiliate links can be found in this post.
Crockpot Monday Link-Up Party #19:
Welcome to the Crockpot Monday Link-Up Party. If you are interested in joining, please use the inlinkz link-up button to add your own original crockpot recipe. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and timesaving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page. There’s even a special Crockpot Monday badge you can find HERE if you are interested in joining along.
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- Please link-up only original crockpot recipes created by you.
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