Step 1

Heat a large pot over medium-high heat. Cook bacon until crispy (about 5-10 minutes).

Step 2

Drain off most of the bacon grease, leaving about 1 teaspoon in the bottom of the pot.

Step 3

Drain sauerkraut, but reserve the liquid from the can.

Step 4

Place drained sauerkraut and brown sugar in the pot with the bacon. Heat over low heat until warmed through and sugar is dissolved, stirring occasionally. Add enough of the reserved liquid from the sauerkraut until the dish reaches the desired consistency. Serve right away, or cover and store in the refrigerator for up to 1 week.