Fry 4 or 5 pieces of thick cut bacon and crumble (or chop it raw and fry it). Drain excess grease from the pan and add back the bacon. Add in a jar of sauerkraut, drained and brown sugar to taste (I start with 1/4 cup for a large jar of sauerkraut). Stir well and let it simmer on low heat for 20 - 30 minutes.
Makes me miss my rust belt upbringing. Every wedding and funeral I went to as a kid in NW Indiana had this plate as the meal. My aunts made killer pierogis.