Bavarian Sauerkraut
This traditional Bavarian sauerkraut is a flavourful side dish, perfect for pairing with hearty mains. Packaged sauerkraut is first squeezed, then cooked in bacon drippings with softened onion. It simmers with chicken stock, cooking sherry, brown sugar and caraway seeds until the liquid reduces, creating a rich and tangy result. The process takes about 50 minutes and yields enough for eight servings.
Ingredients
- 1 tablespoon bacon drippings
- 1 cup finely chopped onion
- 2 (16 ounce) packages sauerkraut, undrained
- 0.5 cup chicken stock
- 0.5 cup cooking sherry
- 1 tablespoon packed brown sugar
- 1 teaspoon caraway seeds
Method
- Warm the bacon drippings in a large skillet. Cook the chopped onion in the drippings, stirring, until it becomes soft and translucent, about 5 minutes.
- Transfer the sauerkraut with its juice to a large bowl and cover it with water. Use your hands to squeeze out the maximum amount of liquid. Add the squeezed sauerkraut to the skillet with the onion.
- Mix in the chicken stock, cooking sherry, packed brown sugar, and caraway seeds. Lower the heat and allow the mixture to simmer, stirring now and then, until most liquid has evaporated, 30 to 40 minutes.
Nutrition (per serving)
Calories52 kcal
Sugars5 g
Protein2 g
Sodium848 mg
Recipe details
CategorySide dish
Cuisinegerman
Authordutschd
