This traditional German recipe takes a little bit of work, but it’s well worth the effort–definitely a family favorite around our house!
1 2-pound jar or pouch of sauerkraut (from the refrigerator section; don’t get the stuff in a can)
1 apple, diced
1 teaspoon caraway seeds (optional)
1/4 cup brown sugar
12 ounces bacon
1 medium onion, halved and sliced
1 1/2 pounds kielbasa, cut into 1” slices
In a large saucepan or Dutch Oven, combine the sauerkraut, diced apple, caraway seeds (if you’re using them), and brown sugar. Bring to a simmer over medium heat, then reduce heat to medium-low, cover, and simmer for 90 minutes-2 hours, stirring occasionally.
When the sauerkraut is almost done simmering, preheat oven and place the bacon on a foil-lined baking sheet or in a large cast iron pan and bake for 20-25 minutes or until crisp. Remove from oven, drain the bacon on paper towels, and crumble the bacon. Set aside.
If you used a baking sheet, transfer 2 tablespoons of the bacon drippings to a frying pan. If you used a cast iron pan, drain all but about 2 tablespoons of bacon drippings and return the pan to the stove. Heat the drippings over medium heat. When hot, add the sliced onions and kielbasa. Cook for 10-15 minutes, stirring frequently, until the onions are caramelized and the sausage is crisping up on the edges. Transfer the onions, sausage, crumbled bacon, and sauerkraut mixture to a slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Serve with German potato salad or roasted potatoes.
If you’d rather finish this up in the oven instead of the crock pot, bake in an oven heated to 325 degrees F for 1 hour.
- Serving Size: 6