Sauerkraut

After making this traditional family dish for our meal plan at Pennsic I have gotten a lot of requests for the recipe. Keep in mind that this is a “cheater” sauerkraut – my family equivalent to a quick and dirty casserole that you would throw together on a Wednesday night. It is not a period recipe. In any case I hope you enjoy!

Ingredients (per 28oz of Kraut):

Pot of Sauerkraut - keep in mind this was made for 30 people.

Pot of Sauerkraut – keep in mind this was made for 30 people.

  • 2 – 14oz cans/jars of SilverFloss Sauerkraut
  • 3 Slices of Bacon
  • 1/2 Large Onion
  • 1/2 tsp Caraway seeds
  • 3 Juniper Berries
  • Peppercorns or Black pepper
  • 1 Bay leaf
  • 1 Garlic clove – chopped
  • 1-2 Tbsp. Flour
  • 1 Apple – grated (optional)
  • Large slice of ham steak or pork chops.
  • 1 Sausage (kielbasa works well)

Directions:

  1. Cut  slices of bacon into thin strips (1″). Cook in saucepan until done. Set aside on paper towel.
    Leave about 1 tablespoon of drippings in pan and put the rest aside for roux
  2. Chop 1/2 onion and saute in bacon drippings until translucent (or you can just use oil).
  3. Drain sauerkraut and add to pan.
  4. Add caraway seeds, peppercorns/black pepper, juniper berries, bay leaf, garlic clove, and meats.
  5. Cover kraut with water and cook covered with lid until tender. (about 1 hour)
  6. Make roux (below) and add to kraut, cooking another 10 minutes.

ROUX:
1-2 Tbsp.oil or bacon fat.
1-2 Tbsp. flour

Melt fat in a frying pan. Add flour and cook until golden in color.

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