German Sauerkraut with Bacon
9 ingredients · 10 steps · from Our Gabled Home
Ingredients
- as needed Jarred canned sauerkraut (organic)
- amount used for frying Bacon
- 1 large or 2 small Onion
- 1 medium Apple
- about 1 tablespoon Lard (or bacon fat)
- as needed Maple syrup
- as needed Broth or bouillon or stock
- to taste Caraway seeds (optional)
- to taste Juniper berries (optional)
Steps
- Drain the sauerkraut from its juice and set it aside.
- Cut up bacon and fry it in a cast iron skillet until cooked through, rendering the fat.
- While the bacon is frying, cut up an onion into small pieces.
- Once the bacon is removed, leave as much of the rendered fat in the skillet as possible. Add lard to the skillet if needed to reach about one tablespoon of hot grease.
- Add the onions to the hot grease and sauté them until they are a little bit translucent.
- Cut an apple into small dice (peel it first) and add it to the skillet with the onions.
- Once the apples begin to caramelize slightly, add the sauerkraut to the skillet.
- Add maple syrup and broth or stock to the mixture. Optionally, add caraway seeds and juniper berries (using a tea bag or strainer if preferred).
- Put a lid on the skillet and let it simmer for up to 45 minutes, watching it closely until all the liquid has been absorbed and there is no runny liquid at the bottom of the pan.
- Once the sauerkraut is moist but not soggy, add the cooked bacon back into the mixture.
Recipe extracted by Foodle from “German Sauerkraut Recipe with Bacon” by Our Gabled Home. Quantities follow the video and may be approximate — watch the original for technique.