Sauerkraut

My grandma canned her own sauerkraut every year, and that recipe will be in the canning section, but she also had a special way of preparing it that was very delicious. This recipe shows you how to make it with a large can of kraut, rather than the homemade version.

-1 - 27 ounce can of sauerkraut (I use Frank's brand)
-1 1/2 cups water
-1 medium potato
-2 teaspoons lard or bacon grease (from frying bacon)

Empty the can of kraut into a medium sized kettle. Add the water and bacon grease, and bring it to a boil. In the meantime, peel your potato and puree it in the blender with another 4-6 ounces of water. Pour this into the the kettle with the kraut. This makes your kraut more creamy and it takes away some of the sharpness of the kraut.