#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. 4 c water
  7. 1 t salt
  8. 1/2 t pepper


  1. Cut bacon into small pieces, and fry bacon in a dutch oven until lightly browned. Remove bacon and grease from pot and set aside. You will be using the bacon and about 1/3 of the grease.
  2. In the same pot, saute onions in butter, until softened.
  3. Add flour to onion, cook until flour is browned.
  4. Mix sauerkraut, reserved bacon, about 1/3 of the reserved bacon grease, onion/flour mixture and water together; season with salt and pepper.
  5. Simmer, covered, for 30 minutes, until sauerkraut is heated through.
  6. Serve warm.


    This recipe freezes well.

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

show pictures