When it comes to sauerkraut, authentic German recipes are definitely side dishes. Throw in the mid-1900’s Eastern European influence and you get actually a meal in itself.

How To Make Sauerkraut That Sticks To The Ribs.

(Literally, if you make pork chops and sauerkraut!)

Let’s start with a shopping and prep list:

• 2 quarts of good-quality sauerkraut
• 1 pound smoked bacon, diced
• 1 medium onion, diced
• 1 large Russet potato, peeled, in cold water
• 2 cloves fresh garlic, minced
• 1 Tablespoon caraway seeds
• 2 Tablespoons Hungarian paprika
• 2 teaspoons black pepper
• 1/2 cup brown sugar, packed
• 1/4 cup cold roux (flour cooked in butter)
• 1 large cube beef bouillon
• 2 cups red wine

1. Drain and quickly rinse the kraut so it won’t be too sour; set aside.

3. Add caraway seeds, bouillon cube and brown sugar; cook and stir for 5 more minutes.
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Sauerkraut needs bacon!

Onion and garlic

Sugar, caraway, bouillon

5. Finally, we stir in the pepper, paprika, and the cold roux. Stir and cook over medium heat until it bubbles gently. Don’t let it splash on ya!
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Wine kraut!

Grated potato

Seasonings and roux

7. Every 15 minutes or so, stir the kraut to make sure it won’t stick to the bottom. Add more water or wine, as needed.
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Simmering sauerkraut

You may eat this incredibly tasty sauerkraut alone with some crusty bread, or heat up some smoked sausage or pork chops right with the kraut in the pot. Of course it’s a great side dish for pork roast and roast fowl. Tip: It gets even better when reheated again and again – over the next couple of weeks, or so. Just keep it in the fridge, in-between your feasts.

The shopping links below feature my favorite products for this recipe. Please take a moment and explore my recommendations. No obligation, of course – only pure gourmet food browsing fun!