1/2 lb. bacon
1 (28 oz.) can sauerkraut (or 2 - 16 oz. cans), rinsed & drained
2 med. onions, sliced thin
1/2 box Spaetzle dumplings, cooked
Sugar, salt & pepper to taste

Slice bacon in 1 inch pieces and fry in large skillet. Remove pieces when done and saute onion in bacon drippings. When onion is almost done, add sauerkraut and cook until transparent or even lightly browned. Add sugar according to sauerkraut tartness. Add cooked Spaetzle and salt and pepper to taste. Heat through and serve as a hot side dish. Great with pork. To use as a whole meal, add bratwurst or boiled spareribs.