#430       Comment on this recipe.

Source: My Mother - Bub


    This is my Mother's recipe for sauerkraut, she made it without a written recipe. My sister, Nancy, figured out the correct proportions.

    You can use any brands of sauerkraut and bacon you prefer. Nancy uses Frank's Sauerkraut and Smithfield Smokehouse Reserve bacon.


  1. 2 (2lb) jars sauerkraut, rinsed and drained
  2. 2 lb thick cut Applewood-smoked bacon
  3. 1 1/2 large onions, diced
  4. 4 oz butter (1 stick)
  5. 1/2 c flour
  6. water
  7. salt to taste
  8. pepper to taste


  1. Preheat oven to 400°F.
  2. Bake bacon on rimmed baking sheet, for 25 to 30 minutes (turning 1/2 way), remove bacon, reserving grease.
  3. Crumble bacon and set aside.
  4. In a large sauce pan, saute onions in butter, until softened.
  5. Add flour to onion, cook until flour is browned.
  6. Mix sauerkraut, bacon, reserved bacon grease, onion/flour mixture and water (enough to almost cover sauerkraut) together; season with salt and pepper to taste.
  7. Simmer for 30 minutes, until sauerkraut is heated through.
  8. Serve warm.


    This recipe freezes well.

Picture of Recipe

Sauerkraut - Picture of Recipe
Sauerkraut - Picture of Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Side Dish,Condiment/Sauce
Type of Food: Condiment/Sauce
Ethnicity/Origin: Polish/Ukrainian
Key Ingredient: Sauerkraut,Bacon,Onions
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: New Year's Day,Tailgate

hide pictures