Recipe By ANITA G.
Rating
Published Jun 19th
Chris’ Kraut
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 to 6 servings Calories 302.4

A great Polish side dish that goes well with any meat or poultry. Especially good with pork roast.

Recipe Ingredients

  • ½ pound bacon
  • 1 (16 ounce) can sauerkraut, drained and rinsed
  • ½ cup white sugar
  • salt and pepper to taste

Cooking Directions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
  2. 2 In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 302.4
  • Carbohydrate 24.1 g
  • Cholesterol 30.9 mg
  • Fat 20.6 g
  • Fiber 2.4 g
  • Protein 6.1 g
  • Saturated Fat 6.8 g
  • Sodium 970.4 mg
  • Sugar 21.4 g

Reviews

  1. I did not care for this recipe.
  2. Great flavor but not sure how much a "little" water is. 1 tsp, 1 cup, or cover the kraut? I just guessed but it would have been nice to be more specific. The taste was great as a side dish.
  3. Wow! I love traditional sauerkraut but this recipe kicks it up a notch. I'm not one of those who loves bacon in everything but it makes this dish. I used brown sugar to deepen the color and I bought brown sugar cured bacon. I simmered it for about 40 minutes on the stove and added - Read more ...
  4. I'm not sure why everyone is using brown instead of reg. sugar I only added 2-3 tbl. butter and simmered it about 45min.-1hr. for tenderness. This was an excellent dish. Thanks Anita G. from the whole family "even the mother-in-law)
  5. We love this recipe...we use brown sugar in place of the white....our favorite way to eat it is over hot dogs or bratwurst on a bun. Will have to try it with pork roast thanks!
  6. This was so tasty. My b/f is not a sauerkraut fan and refused to try it but I loved it and finished it off the next day. It's a keeper!
  7. My husband adores sauerkraut and went nuts over this side. I used kraut from the bag instead of the can for a fresher taste also used brown sugar minced onion and caraway seeds. Tasted just like my Austrian grandmothers recipe. Thanks Anita!
  8. I love this recipe and I have used it many many times! I use brown sugar instead of the white to achieve darker color kraut and sometimes I also add canned pineapple chopped onion and caraway seeds. This recipe is definitely a keeper!
  9. This is a wonderful change from the "sour" kraut I grew up with. It still has the great flavor of kraut but with a sweet bacony twist the whole family enjoyed this side dish. I took your advise and made a pork rump roast as the main dish. I added 2 tbl. of butter and - Read more ...