Recipe by Irmgard
This is the way my mother-in-law and other Latvian ladies prepare sauerkraut and after tasting it the first time, I have never prepared it any other way! It is so good and compliments roast pork or any German dish.
Top Review by Maryland Jim
We always have sauerkraut with our Thanksgiving dinner. Thought I would try something different this year. Some of folks didn't like the sweeter flavor, but others gave it high marks. Just an fyi, I used the bacon drippings.
- 1 (28 ounce) jar wine-cured sauerkraut
- 2 diced apples or 1⁄2 cup applesauce
- 1 bay leaf
- 1 onion, finely chopped (optional)
- 1⁄2 teaspoon caraway seed
- 1 pinch black pepper
- 3 -4 tablespoons brown sugar or 3 -4 tablespoons demerara sugar
- 1 tablespoon lard or 1 tablespoon bacon drippings
Directions See How It's Made
- Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
- Heat the lard in a large saucepan.
- Take a handful of the sauerkraut and squeeze it dry.
- Put it in the hot lard and fry it until the sauerkraut has brown edges.
- Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
- Add water to just barely cover the sauerkraut.
- Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
- Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
- The sauerkraut should be pleasantly sweet-sour but not too sweet.