Food & Drink

Bavarian-Style Sauerkraut

This recipe is for a sauerkraut that even kids will love with a slightly sweet taste. It’s perfect as a side for bratwurst, with Reuben sandwiches, or hot dogs


Many people avoid sauerkraut because they don’t like its sour, bitter flavor. That’s because many cooks use sauerkraut directly from the jar or package. The key to creating yummy Bavarian-style sauerkraut that even kids will love is to thoroughly rinse the sauerkraut first and then cook it with sweet onions, cooking sherry, and a little brown sugar. The sauerkraut will be delicious and slightly sweet – perfect as a condiment for bratwurst, Reuben sandwich, or hot dogs, as a base for choucroute garnie, or as a side dish for Wiener schnitzel, beef rouladen, goulash and other dishes. 


  • 1 Tbsp bacon drippings or duck fat
  • 2-3 slices of bacon, Canadian bacon, or ham, minced
  • 1 cup finely chopped sweet onion
  • 2 (16 ounce) packages or jars of sauerkraut
  • ½ cup chicken stock
  • ½ cup cooking sherry
  • 1 Tbsp packed brown sugar
  • 1 tsp caraway seeds


  1. Place the sauerkraut with juice into a large bowl and cover with water – rinse well. Pour the sauerkraut into a colander and use your hands to squeeze out as much water and juice as possible.
  2. Heat bacon drippings or duck fat in a large skillet over medium heat. Cook and stir the bacon or ham and onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
  3. Add the squeezed, fairly dry sauerkraut to the skillet. 
  4. Stir the chicken stock, sherry, brown sugar, and caraway seeds into the sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
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