Sauerkraut German Style - Recipe

     This is a warm sauerkraut recipe that has a rich bacon flavor and is well rounded with thick balsamic vinegar and sweetened with white balsamic.  The traditional flavor in the caraway seeds give it its anise flavor.  Get out the brats for grilling!  Makes an excellent pairing!

Sauerkraut German Style

(Makes 6 Cups)

8 oz. Bacon cut into 1 inch pieces
2 Yellow Onions sliced
1 T. Caraway Seeds
2 (25-oz.) Jars Naturally Fermented Sauerkraut - drained reserving 1/2 c. liquid
8 oz. Chicken Broth
4 T. White Balsamic Vinegar
2 T. Thick Balsamic Vinegar

Fry bacon in a large Dutch oven until brown on medium heat.  Add the onion and sauté until softened.  Add caraway seeds, sauerkraut, 1/2 c. reserved sauerkraut liquid, chicken broth, white balsamic vinegar, and thick balsamic vinegar, stirring to combine.  Bring to a simmer.  Reduce heat to low and simmer 30 minutes uncovered stirring occasionally.

Naturally Fermented Sauerkraut:  Bubbies
White Balsamic:  Taste of Old Country
Vanilla Fig Balsamic:   Taste of Old Country


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