Sweet & Brown Sauerkraut
Submitted by KarinBartsch
This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don’t care for Sauerkraut are now asking me to bring it.
YIELD
4 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsCrispy bacon fat caramelizes brown sugar into a sweet glaze that transforms tangy sauerkraut into something even sauerkraut skeptics can’t resist. Fresh apple chunks add fruity sweetness while garlic brings savory depth, and the whole thing simmers low and slow until the flavors meld into pure comfort food. This is the side dish that gets requested by name at potlucks, and people who claim they hate sauerkraut suddenly find themselves going back for seconds.
Pro Tips
- Drain sauerkraut thoroughly: Squeeze out as much liquid as possible before adding it to the pot. Excess brine makes the dish too salty and watery.
- Caramelize the sugar in bacon fat: Let the brown sugar melt and bubble in the bacon drippings before adding other ingredients. This creates a deeper, richer sweetness.
- Stir frequently: Check every 15 to 20 minutes and give it a good stir. The bottom can scorch if left unattended, and you’ll need to add water as it cooks down.
- Taste and adjust: Different sauerkraut brands have varying levels of tartness. After an hour, taste and add more brown sugar if it’s too sour for your preference.
Variations
- Add ½ cup of raisins or dried cranberries for extra pops of sweetness
- Stir in a splash of apple cider vinegar at the end for brighter acidity
- Use this as a topping for bratwurst or hot dogs for a German-inspired meal
Ingredients
Directions
Fry the bacon in a medium-sized pot until crunchy.
Add brown sugar, stir it for a little while and add all the other ingredients. Stir and cover with lid.
Cook on Low for 1 to 2 hrs. Check it frequently to stir it and add more water in order not to burn it.
After 1 hour I usually taste it whether it needs more brown sugar, some Sauerkraut brands are more tart than others.
Serve it hot.
Leftovers can be refrigerated and served later. It also tastes good served cold as a snack. Enjoy!
Comments
Sounds delicious....I will try it this weekend as I'm hosting a family dinner with roast pork as the main meat.
I made this tonight. I didn't have an apple, so, I just used 1/2 cup of applesauce, instead. I'm not a sauerkraut fan, but, I will say I am now!
Sounds really good! I'll be making it for a side with pulled pork for dinner tonight. Thanks for a great recipe.
I made this tonight. It was excellent!! The only thing I did different was i drained the bacon grease before adding the rest of the ingredients. I will be making this again for sure. Thanks!
Do you remove the grease from bacon before adding other ingredients?
Can you add this to a crackpot with your pork? Or do we need to keep separate?
I would think to cook components separately then combine in my opinion
I made this today without the apple. It is delicious!
Any particular apple used?