Easy German Sauerkraut 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 butter
50 grams bacon
Add the garlic, onion and apple and sauté for one to two minutes. Add in the flour and the drained sauerkraut.
½ yellow onion
1 garlic cloves
½ apple
½ Tablespoon flour
250 grams sauerkraut
Add 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 broth
1 bay leaves
2 juniper berries
Season to taste with sugar, salt and pepper. Top with reserved cooked bacon bits.
salt, pepper & sugar
Serve with some delicious bratwurst or with my Oma's pea and potato puree and warmed Wiener sausages or hot dogs.