In Germany, cooks braise sauerkraut in many different ways, depending on the region and preferences. This is my version I learned to make while living in southern Germany. It includes flavors from bacon, onions, apples, caraway, bay and juniper. This is a great accompaniment for weisswurst or bratwurst. (Try it with smoked bratwurst for something really tasty.) Makes enough to serve with 12 brats.

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Name: Cooked German Style Sauerkraut
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: German
Ingredients: 5 ounces Bacon thick cut; 1 Onion very large, coursly cut; 2 tablespoons Dry white wine Riesling is best; 1 Apple large, sweet, such as Fuji or Gala, peeled, cored and cut into 1/4 pieces; 12 Juniper berries; 2 Bay leaves; 1 teaspoon Caraway seeds whole, not crushed; 1/2 teaspoon Sugar; 1 teaspoon Kosher Salt; 1/2 teaspoon Black pepper; 1 cup Chicken broth low sodium or water; 2.5 pounds Sauerkraut drained, rinsed and squeezed dry

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INGREDIENTS

5 ounces Bacon ; thick cut
1 Onion ; very large, coursly cut
2 tablespoons Dry white wine ; Riesling is best
1 Apple ; large, sweet, such as Fuji or Gala, peeled, cored and cut into 1/4 pieces
12 Juniper berries
2 Bay leaves
1 teaspoon Caraway seeds ; whole, not crushed
1/2 teaspoon Sugar
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1 cup Chicken broth ; low sodium or water
2.5 pounds Sauerkraut ; drained, rinsed and squeezed dry

INSTRUCTIONS

Add the juniper berries, bay leaves (broken if needed) and caraway to a small sachet or metal tea ball. Set aside for later.

In a large, enameled cast-iron casserole pan, cook the bacon until fat is rendered and crispy. Remove bacon, transferring to a paper towel lined plate. You will want about 3 tablespoons of bacon grease left in the pan. When cool, chop into small pieces, reserve for later.

Add the onion to the pan, cover partially and cook over medium low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to medium high. Add the wine, apple, spice blend, sugar, kosher salt and pepper, and boil for 3 minutes. Add the broth (or water) and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.

Spoon the sauerkraut onto a large serving platter and arrange with sausages (not covered in this recipe) on top. Sprinkle the reserved bacon over the sausages and serve with mustard (preferably a grainy German style).

NOTES

Adjust seasoning to your liking.

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Cooked German Style Sauerkraut

5 ounces Bacon thick cut
1 Onion very large, coursly cut
2 tablespoons Dry white wine Riesling is best
1 Apple large, sweet, such as Fuji or Gala, peeled, cored and cut into 1/4 pieces
12 Juniper berries
2 Bay leaves
1 teaspoon Caraway seeds whole, not crushed
1/2 teaspoon Sugar
1 teaspoon Kosher Salt
1/2 teaspoon Black pepper
1 cup Chicken broth low sodium or water
2.5 pounds Sauerkraut drained, rinsed and squeezed dry

Add the juniper berries, bay leaves (broken if needed) and caraway to a small sachet or metal tea ball. Set aside for later.

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Sauerkraut with sausages
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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 12 Servings

Calories: 306
Calories from Fat: 188 (61%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 4g
Cholesterol 84.7mg		26 %
Sodium 944.4mg		33 %
Potassium 413.5mg		11 %
Total Carbohydrate 7.7g		2 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 4.3g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 306

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