German Sauerkraut (Braised)
This authentic recipe for braised German sauerkraut is as traditional as it gets! Full of flavor, this is a perfect one-pan or skillet side dish that is easy to whip up for a German feast (this is a must for Octoberfest) but even an American menu will find this a welcome addition.
Would you like to save this page?
We'll email you a link to this post, so you can come back to it later!
German sauerkraut is cooked (or braised) alongside bacon, apples, and a few other common ingredients. It is a delicious balance of smoky, sweet, and just slightly sour.
In Germany, this dish of braised sauerkraut is traditionally eaten with pork, and you may have seen me feature it with my other traditional German recipes, like bratwurst and sauerkraut, and kasseler chops.
One of the most German meals you can make is this sauerkraut recipe served with schnitzel and some spaetzle on the side too. It also pairs well with knodel bread dumplings.
If you love traditional Central European and German recipes like this, try my German meatball soup, and German meatloaf.
German Sauerkraut Ingredients (Any Notes, Variations, & Substitutions)
- Optional Ingredients: Feel free to omit the wine and juniper berries. They make a very nice addition to this recipe, but they’re not always practical or available.
- Broth or Stock: I use chicken or beef bone broth. You can omit this and use water, but consider adding a stock cube for added depth of flavor.
- Sauerkraut: use plain canned sauerkraut (sold in jars in every grocery store) with no additions. If you have a European delicatessen nearby, it’s worth visiting for high-quality brands. Of course, you can also make this with your own homemade sauerkraut too, following my traditional European recipe.
- Lard: Lard is the traditional fat used to make authentic German sauerkraut, but feel free to substitute it with bacon fat, tallow or whichever oil or fat you prefer.
- Bacon: Bacon is traditional, too, but you can also omit it. I never do.
Step-by-Step Instructions (Key Recipe Process Photos Included)
Step 1: Prep your vegetables and other ingredients. Peel your apples and use a grater to shred them. Onions should be diced small. Drain the sauerkraut in a colander but do not rinse it unless you’re very sensitive to sour tastes.
Step 2: Bacon should be chopped or diced very finely and sauteed until translucent and just beginning to get crispy. I never drain the fat. Your ancestors didn’t either.
Step 3: Sauté the Aromatics. Add the chopped onion to the pot with the bacon. Sauté until translucent and soft. Stir in the grated apples and cook for a couple of minutes until they begin to soften.
Step 4: Add the drained sauerkraut to the pot along with the brown sugar or honey, bay leaf, juniper berries, peppercorns, and caraway seeds. Mix well to combine all the ingredients. Pour in the broth and the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
Bring to a simmer, then reduce the heat to low. Cover and let it braise for at least 45 minutes to 1 hour, stirring occasionally. The longer it cooks, the better the flavors will meld together.
Ingredients
- 2 lbs sauerkraut drained
- ¾ cup bacon diced
- 2 apples peeled, cored, and grated
- 1 cup broth or stock chicken, beef, or water with a stock cube
- ½ cup white wine optional
- 2 tablespoons brown sugar can use honey or maple syrup instead
- 1 bay leaf
- 5 juniper berries otional
- ½ teaspoon black pepper
- 2 tablespoons lard or fat of choice
Instructions
- Prepare the Sauerkraut: drain in colander but do not rinse unless you dislike the excessive sourness of sauerkraut.
- Render the Bacon: In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium heat. Add the diced bacon and cook until it starts to render its fat and becomes slightly crispy.
- Sauté the Aromatics: Add the chopped onion to the pot with the bacon. Sauté until the onion is translucent and soft. Stir in the grated apples and cook for a couple of minutes until they begin to soften. Add the drained sauerkraut to the pot along with the brown sugar or honey, bay leaf, juniper berries, peppercorns, and caraway seeds. Mix well to combine all the ingredients.
- Deglaze and Simmer: Pour in the broth and the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
- Bring to a simmer, then reduce the heat to low. Cover and let it braise for at least 45 minutes to 1 hour, stirring occasionally. The longer it cooks, the better the flavors will meld together.
- Season and Serve: After the sauerkraut has braised and is tender, taste and adjust the seasoning with salt and pepper. Remove the bay leaf and any whole spices.
