Sauerkraut with shallots and bacon

Heat the sauerkraut bacon, sauerkraut and water in a frying pan. Cook for 1½ hours on low heat.

Take out the sauerkraut bacon after 1 hour, cut off the fat from the meat and put the meat back in the pan.

Cut the fat into cubes. Heat a frying pan without oil or butter and fry the cubes in 10 min. Golden brown and crunchy.

Meanwhile cut the shallots into rings.

Remove the bacon from the pan and drain on kitchen paper.

Fry the shallots in the remaining shortening on medium heat in 10 min. Golden brown. Remove from the pan and drain on kitchen paper.

Take the meat out of the pan and pull it apart with two forks in tufts. Mix with the sauerkraut and the coarse mustard.

Divide the shallots and bacon cubes over it and garnish with the mustardcress.