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Sauerkraut


Do you like Sauerkraut? It seems it's one of those foods that you either like or dislike. Rob and I both like it but I don't make it very often for just the two of us. I made some tonight when we had friends over for supper who also like it. I got this recipe nearly 30 years ago from the Detroit Free Press when we lived up in MI. It seems like sauerkraut is a required dish at nearly every social event up there. I think the potatoes and the brown sugar help to temper the "sourness" of the sauerkraut in this dish. It's my favorite way to eat the stuff.

Be sure to use the sauerkraut in the pouch like this in the picture rather than the canned kind.

picture of package

Stuffed Sauerkraut Casserole
4 oz. bacon, cut into small dice
1 medium onion, chopped
2 Tbsps. brown sugar
1 pouch of refrigerated sauerkraut
2 cloves garlic, minced
caraway seeds to taste (optional, but good)
about 6 red potatoes, boiled and sliced about 1/4 " thick
1 lb. smoked sausage, sliced (I use turkey sausage)

In a large skillet brown the bacon. Pour off all but 1 Tbsp. of the bacon grease. Add the onion and brown sugar and cook until golden brown. Add kraut, garlic, and caraway.
In a large greased casserole or Crockpot alternately layer kraut, potatoes, and meat. Repeat layers.
Bake at 375 degrees for 30-40 mins. or in Crockpot on low for 3-4 hours. Makes 8-10 servings.

picture of casserole

I always have trouble deciding what to serve with sauerkraut. This time I served applesauce and biscuits.

What side dishes do you serve when you make sauerkraut?

Becka


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11 Comments on “Sauerkraut”

  1. #1 Kathy Sorensen
    on Feb 7th, 2009 at 6:56 am

    Another yummy sounding recipe Becka! I wish my hubby liked saurkraut!
    What to serve with it? Hey, even though you have sausage IN the dish, I’d still put a pork roast or pork chops on the side … what’s wrong with more meat as a side dish?!
    And the biscuits sound perfect, too!

  2. #2 Rhonda
    on Feb 7th, 2009 at 12:14 pm

    My hubby LOVES sauerkraut, but I’m not as fond of it. However, your recipe sounds delicious. I’ll have to try it. It sounds like a one-pot meal, but I probably would want something green with it–maybe a salad of some kind. Or since it’s a German dish, marianated cucumbers would go well. When we lived in Germany, that was a common combination. Yum!

  3. #3 Becka
    on Feb 7th, 2009 at 3:31 pm

    The marinated cucumbers do sound like they would be good with it. I usually marinate them with a little sugar and some sour cream and that would help to tone down the acidity of the sauerkraut. Thanks for the suggestion, Rhonda.

  4. #4 Deb
    on Feb 7th, 2009 at 8:20 pm

    I may be in the minority here…I’ve never tasted sauerkraut!

  5. #5 Rhonda
    on Feb 8th, 2009 at 3:53 pm

    For my marianated cucumbers, I use a dressing of mayo, red wine vinegar, and sugar. Or if I want to go easy and light, Newman’s Own All Natural Light Honey Mustard–yum! A friend of my daughter had dinner with us recently–and on the spur of the moment–so I did the cucumbers with the Newman’s dressing–and got rave reviews. I don’t normally do that for company, but I was a little rushed. 🙂

  6. #6 Bet
    on Feb 8th, 2009 at 9:28 pm

    Never tasted it either! I think I might have had an opportunity once or twice, but I passed it by so others would have more. 😉

    I’m guessing this is a typically Northern dish?

  7. #7 Becka
    on Feb 8th, 2009 at 10:15 pm

    I know sauerkraut is popular among the Polish and German communities. Many of those ethnic groups live in the larger northern cities.

  8. #8 Becka
    on Feb 8th, 2009 at 10:16 pm

    Sounds good. I have some light honey mustard dressing in the frig now. I’ll have to give it a try!

  9. #9 Sharon
    on Feb 9th, 2009 at 8:41 am

    Sauerkraut is VERY popular here year round in southwestern Pennsylvania. Pork roast with sauerkraut is the traditional meal for New Year’s Day. It’s also popular to use sausage called Kielbasa. Church dinners and summer picnics aren’t complete without keilbasa and saurkraut somewhere! If it’s a picnic-style event, kielbasa and sauerkraut are usually eaten in a hotdog bun or hoagie (the local term for a sub sandwich) roll. If it’s a sit down meal, many people serve both variations over REAL mashed potatoes. Of course, your casserole already has potatoes, so it wouldn’t need the mashed potatoes. The apple sauce would be a local choice; this area is full of apple sauce snobs, too who only eat the real thing (me included!). You could also serve corn. We like to buy extra from a farm when it’s fresh, remove the corn from the cob and freeze it. I’m now a corn snob, too!

  10. #10 Tawnja
    on Feb 9th, 2009 at 9:26 am

    I had to suffer through a lot of sauerkraut when I was growing up. I never did like it. The Dutch often put raisins in their sauerkraut. One lady I knew always rinsed off the sauerkraut to remove some of the sourness.

  11. #11 Tammy
    on Feb 10th, 2009 at 1:24 pm

    Mmmmm, sounds great! I love sauerkraut!


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