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German Sauerkraut #2

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  • 5 sl Thick lean bacon; cut up
  • 2 md Yellow onions; peeled and sliced
  • 3 qt Sauerkraut in glass jars or fresh; drained,
  • And lightly rinsed
  • 1 tb Brown sugar
  • 1 c Dry white wine
  • 1 Bay leaf
  • 12 Whole Juniper berries
  • (or 2 teaspoons caraway seed)
  • Freshly-ground black pepper; to taste
  • 1 c Grated peeled potatoes


Place all the ingredients in a heavy kettle and simmer gently for 2 hours. This recipe serves 8 to 9 as part of a full German meal.
Comments: In the early days in this country this dish was a regular among the German immigrants because it was cheap and it was delicious. Do try this dish. It will give sauerkraut a new image in your house.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-19-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or-
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.