This is a favorite Fall/Winter side or even as a main dish if meat is added. I have mentioned in the past that I made my own sauerkraut way back when I had a huge garden – My Dad and Gene loved my homemade version. This is an update of Gene’s Sauerkraut and Kielbasa, one of the few recipes he contributed.
For anyone interested here is the link to making your own sauerkraut https://cookingwithauntjuju.com/2012/02/10/homemade-sauerkraut/
I like to serve sauerkraut with a pork product such as ham. Pork chops, pork roast or sausage such as kielbasa are delicious too!
German Sauerkraut
- 28 oz. sauerkraut, drained and rinsed if desired
- large onion, cut into thin slices
- 1 apple (I used Honeycrisp), peeled, cored and cut into small pieces
- 4 slices bacon, cooked until crisp – save a little grease to saute the onion (I used fully cooked bacon – didn’t care for it)
- 4 oz. broth (I used beef)
- 2 tbsp. Michigan maple syrup
- 1 tbsp. juniper berries, smashed (optional – I add))
- 1 tbsp. caraway seeds (optional – I add)
- freshly ground black pepper to taste
Drain the sauerkraut, rinse and save the juice if desired for another recipe.
Fry the bacon and set aside. Leave just a small amount of grease and saute the onions until translucent. Add the apple pieces and saute for another few minutes.
Add the sauerkraut, broth, syrup, and spices if using; stir until combined. Lower the heat to low, put a lid on and simmer for 30-45 minutes or until all of the liquid has been absorbed.
Season to taste with black pepper – I don’t use any salt.
Recipe by cookingwithauntjuju.com
The ingredients…
A nice side dish with pork…
This way of preparation definitely takes the plain sauerkraut to a new level. I really like the addition of juniper berries and caraway seeds. They give such earthy and rich flavor. 🙂
Thanks – I like the changes that I made and adding juniper berries was one of them. I think I’m going to make some soon… 🙂
I make a big batch of sauerkraut every winter. Hubby loves to eat it with mashed potato! And I make Polish cabbage sometimes which has lots of apples and fresh cabbage in it. So tasty.
Everything sounds delicious – I fixed mashed potatoes at least once a week for my hubby and served with sauerkraut is perfect. I have a couple of fermenting jars but have yet to make my own sauerkraut again – it’s so much better 🙂
I thought you were going to show how to actually make sauerkraut! My mother used to, and our house smelled like an outhouse!!! Great recipe.
Here’s a link from 11 years ago https://cookingwithauntjuju.com/2012/02/10/homemade-sauerkraut/ I made it when I had a huge garden and a big house – I put the crock in the mud room and closed the door – the smell was minimal (except when I did the laundry)