Bavarian Sauerkraut
Shared by: Dad
Visibility: Public
Family Group: Simenson
Original Recipe From: dutschd
Serving this as a side has become a family tradition. If you think you don't like sauerkraut on a sausage or a dog, try this!
Course: Side Dish
Cuisine / Heritage: German
Ingredients
- 1 tablespoon bacon drippings
- 1 cup finely chopped onion
- 2 (16 ounce) packages sauerkraut, undrained
- ½ cup chicken stock
- ½ cup cooking sherry
- 1 tablespoon packed brown sugar
- 1 teaspoon caraway seeds
Instructions
- Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
- Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
Notes
We typically don't keep bacon drippings and we like bacon bits included so we chop some bacon and fry that in the pan first.
Recipe Story
On special Framily occasions we like to enjoy some great German sausages and sauerkraut was a common request. Sauerkraut seems to be an acquired taste, If you didn't grow up eating it can be a bit much.
When I started doctoring it up I noticed that more people seemed to indulge.
I went looking for a recipe that closely resembled what I was doing and this is what I found.
Source
Original Recipe From: dutschd
Bavarian Sauerkraut