Grammy's Cooked Sauerkraut Recipe With Bacon & Onions Is Mouth-Watering Good by Donna John
My mom's mom (aka Grandma) was the wonderful cook whose recipe box has produced pecan pie, easy-do fudge, prize-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:
- Cook the bacon in a skillet until crisp.
- Add the onion and continue cooking until soft, about 2 to 3 minutes. Season with black pepper.
- Add the flour and cook, stirring, about 1 minute.
- 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.
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