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German sauerkraut with bacon

Traditional German Sauerkraut

This is the way most Germans eat sauerkraut: braised with seasonings until tender and served with crispy bacon.
Print Recipe
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins


  • 1 jar sauerkraut (about 28 oz drained)
  • 1 whole onion, large (or 2 small ones), cut into thin slices
  • 1 whole apple, peeled, cored, cut into small dice
  • 2-4 oz bacon, cut into small dice
  • 4 oz broth or bouillon
  • 2 TBSP maple syrup
  • 1 TBSP juniper berries - optional
  • 1 TBSP caraway seeds - optional
  • salt & pepper to tastee


  • Drain the sauerkraut. You might like to keep the sauerkraut juice.
  • In a large skillet or pot, saute the bacon over low-medium heat. When crisp, remove the bacon from skillet, leaving as much of the bacon fat in the skillet as possible.
  • If there is less than 1 TBSP of fat in the skillet, add some extra lard, goose fat, avocado oil, or other oil with high smoke point.
  • Add the onions and saute until translucent.
  • Add the apples and sautee for another 2-3 mins.
  • Add the sauerkraut, broth, maple syrup, and spices (if using), stir until combined, lower the heat to low, put a lid on, and gently simmer for 30-45 mins or until all the liquid has been absorbed.
  • Season to taste with salt and pepper.
  • Serve with German bratwurst and boiled potatoes or with your favorite meat dish and sides.


If you don't like the spices, you can add them to a tea bag or tea strainer and keep that in the sauerkraut during the simmering. Remove before serving.
Course: Side Dish
Cuisine: German
Keyword: sauerkraut
Servings: 4 servings
Calories: 145kcal
Author: Our Gabled Home
Cost: $9