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Bavarian Style Sauerkraut

A much less "sour" and softer version of sauerkraut.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • - One jar of sauerkraut We use Hengstenberg and it's 24oz or 1.5lbs
  • - One medium to large yellow onion
  • - One apple
  • - About 1 tablespoon of bacon fat.

Instructions

  1. Thinly slice the onions (vertically, halves or whole slices) and set aside. Peel, core and cut the apple into quarters. Slice thinly and set aside.
  2. Melt a spoonful of bacon fat in a large pot on medium heat. Sauté the onions until translucent and are starting to brown. Add the sauerkraut, stir and let it cook for 5 - 7 mins.
  3. Add half a jar of water. Place the apple slices on top of the sauerkraut. Arrange so that the flat side is down and there isn't too much overlap. Cover and let it simmer on a low heat setting for 30 minutes.
  4. If you are adding meat sausages -
  5. Once the sauerkraut is done, place the sausages on top and let them steam with the lid closed for 15 minutes.
  6. Serve warm. Delicious with mashed potatoes.

Recipe Notes

- You can use olive oil instead of bacon fat. Vegetable shortening would work too.
- You can add a cup of white wine if you end up using a jar that doesn’t already have wine. Add it with the water.
- If you’re making it with meat sausages, make sure they’re precooked.