Easy German Sauerkraut Recipe
Serves 4
10 mins prep
60 mins cook
70 mins total
Sauerkraut out of a jar is kind of boring. In fact, plain like that is rarely how people eat it in Germany. This easy German sauerkraut recipe with bacon and apple is easy, traditional and super delicious, and helps you eat more of this healthy cabbage. Fall in love with a new way of how to eat sauerkraut.
This sauerkraut recipe is a super flavorful and delicious side dish to go with your favorite Bratwurst like the pictured Knackwurst from Schaller & Weber. Serving mashed potatoes with it or spätzle would also be delicious. I also LOVE my Oma's mashed pea and potato puree (Erbsbrei). And don't forget the pretzels! I know you will love my authentic German pretzel recipe.
Cut up bacon into pieces (it's best to use thick cut bacon like this amazing double cured bacon from Schaller & Weber).
Peel the onion and garlic and finely mince. Peel and core the apple and medium dice.
Heat a large pot or a deep skillet over medium high heat and allow the butter to melt. Add the bacon and cook until crisp. Remove half of the bacon and let drain on a piece of paper towel. Leave the bacon grease in the pan
15 grams butter50 grams baconAdd the garlic, onion and apple and sauté for one to two minutes. Add in the flour and the drained sauerkraut.
½ yellow onion1 garlic cloves½ apple½ Tablespoon flour250 grams sauerkrautAdd the broth, juniper berries and bay leaf. Turn to low heat, cover with a lid and let simmer for 30 minutes to one hour. Stir occasionally, so you don't burn your sauerkraut. Add more broth if needed.
250 milliliters broth1 bay leaves2 juniper berriesSeason to taste with sugar, salt and pepper. Top with reserved cooked bacon bits.
salt, pepper & sugarServe with some delicious bratwurst or with my Oma's pea and potato puree and warmed Wiener sausages or hot dogs.
