Grammy's Cooked Sauerkraut Recipe With Bacon & Onions Is Mouth-Watering Good by Donna John

Side Dishes
3 months ago
Grammy's Cooked Sauerkraut Recipe With Bacon & Onions Is Mouth-Watering Good

My mom's mom (aka Grandma) was the wonderful cook whose recipe box has produced pecan pieeasy-do fudgeprize-winning meatloaf and bread and butter pickles, to name just a few. The only dish I fondly remember from my dad's mom (aka Grammy) was a hot sauerkraut recipe she made with bacon and onions. I absolutely loved it. 

Never having a written recipe from her, I had to recreate this sauerkraut myself. And I've got to say, my version tasted just like what I remember from my childhood. This easy sauerkraut recipe is tangy, creamy, salty and super tasty. I served this easy side dish recipe with Hähnchenkeulen (crispy German baked chicken), but it goes with beef, pork or chicken.  

Cuisine: German
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 to 8

Ingredients

  • 4 - 5 slices bacon, chopped
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1 can (14 ounces) sauerkraut, not drained

Here's how to make it:

  1. Cook the bacon in a skillet until crisp.
  2. Add the onion and continue cooking until soft, about 2 to 3 minutes. Season with black pepper.
  3. Add the flour and cook, stirring, about 1 minute.
  4. Add the undrained can of sauerkraut. Stir and cook until the mixture thickens and is heated through. Season with black pepper, to taste.

Note: My Grammy sometimes sprinkled caraway seeds on top, but I prefer it without them. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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Elisa A. Schmitz 30Seconds
This reminds me of something my own grandma would make. She was from Croatia. I love these nostalgic recipes, Donna John . Food has the power to bring back wonderful memories (and flavors)!
Kathleen Strainis
Can you add peas to the saurkraut and bacon
Donna John
I've never heard of that, but if you like peas and think you'd enjoy it, I say go for it!
Donna John
My dad's side is German and my mom's side is Polish. So either way it's a winner. I've never thought of sauerkraut as a Polish ingredient. Here's an interesting story about it saying it originated in China. Who knew? Whatever country it's from, it is delicious. :-) www.nytimes.com/1979/11/14/arc...
Deck
Looks good, however, sauerkraut is a fermented probiotic, and should not be heated over 115 degrees Fahrenheit. If it is, it loses its healthy properties. Always buy bagged sauerkraut found in refrigerated sections of the grocery store, never canned.
Donna John
Good to know, but this is a childhood memory, so eating it for the taste. I do eat raw, cold sauerkraut, too. Thanks for sharing!!

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