German Sauerkraut Recipe
In America, German Sauerkraut is often thought of as a condiment on top of their hot dog or brat. And by all means, there’s nothing wrong with that. But in Germany, the Alsace region of France, and several eastern European countries, the German Sauerkraut recipe is more than a side dish—it’s the main dish! The first step into taking your sauerkraut seriously is the use of its secret ingredient: juniper berries. Get ready to dig in to this easy and amazing recipe!
Ingredients for German Sauerkraut recipe:
- 800 g (1.7 lb.) of American Sauerkraut OR 810 g (28.6 oz) of Hengstenberg Mildessa Sauerkraut
- 200 g (7 oz) of salt pork OR 2 tablespoons of lark
- 3 to 4 tablespoons of white wine
- 1 medium-size onion (about 160 g – 5.64 oz)
- 3-4 bay leaves
- 5-6 juniper berries
- 4 whole cloves
- 1 to 2 apples depending on size
Preparation of German Sauerkraut recipe using American Sauerkraut:
Place Sauerkraut in a bowl and add cold water. Drain. Cut the salt pork into small pieces and roast it in a pot until the fat is melted. If you use the lark, melt it until liquid. Dice or chop the onions and roast them in the melted salt pork until they are transparent. Peel the apples, take the core out and cut into quarters. Cut the quarters about three times lengthwise and then into small slices. Add the apples with the drained sauerkraut to the onions and mix well. Pour the wine and just enough water to cover the Sauerkraut. Add bay leaves, juniper berries and cloves and bring to a boil. turn the heat down to medium-low and let it cook for about 45 minutes. If the water level goes down, do not refill. Instead, stir the Sauerkraut every once in a while so that the kraut won’t burn. When finished cooking, take it off the stove and remove cloves, bay leaves, and juniper berries using a fork.
Preparation of the German Sauerkraut:
If you are using the German Sauerkraut, do not wash it. Just put the contents into the pot straight from the can. Also, do not add wine, since the German Sauerkraut is already made with wine. Besides that, the preparation for the German Sauerkraut is the same as the American Sauerkraut starting with the roasting of the salt pork OR lard.
Serve it with bratwurst, franks, winers or Oma’s homemade pork roast.