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Perishki-bacon sauerkraut buns




Source of Recipe


Chef Marlene Cochrane

1 loaf of bread dough (your favourite or thawed frozen dough)
1/2 pound of bacon, sliced in 1/4 inch strips
1/2 of a large onion, diced
24 ounce jar of sauerkraut
1/4 to 1/2 pound butter
6 to 8 large cloves of garlic, minced

Let dough rise and punch down. In the meantime, cook bacon until
cooked, but not crisp and remove from pan. Add diced onion and
caramelize on low heat. Drain and rinse sauerkraut. Squeeze out any
excess moisture and add to the onions. Return the bacon to the pan.
Saut� until all moisture is gone and the sauerkraut starts to brown.
Cool mixture.

Pinch or cut off "walnut" size piece of bread dough and form into a
small circle with slightly floured fingers. Place about 2 teaspoons
of the sauerkraut mixture in the center and form a 1/2 inch by 2
inch oblong bun, by pinching edges and tucking under ends. Place on
a greased pan to let rise until double. Bake for 15 minutes in a 350
degree oven.

Saut� minced garlic in butter over low heat, until just cooked.
Drizzle garlic butter over buns and serve.

The buns can be made well in advance and frozen. Then just warm the
buns and prepare the garlic butter drizzle at the last minute.

Tip: Cut the dough in half and place one half in the fridge until
the first half is done, so it does not continue to rise.