German Sauerkraut with Applesauce
User Reviews
5
German Sauerkraut with Applesauce
Description
This recipe prepares German Sauerkraut cooked with slices of bacon and sliced yellow onion sautéed until browned. The crispy bacon releases fat used to soften onions and lift fond for depth in flavor. Sauerkraut is drained but not rinsed to retain its characteristic tang and saltiness, then combined with lager beer, marjoram, and caraway seeds. Simmering the mixture allows the flavors to meld and liquid to reduce, concentrating the sauerkraut's taste. The addition of applesauce introduces a mild sweetness that balances the sour sauerkraut and smoky bacon, with malt or cider vinegar added optionally for extra acidity.
The resulting dish has a tender texture with subtle variations from the onions and bacon pieces. It works well as a traditional accompaniment to roasted or grilled meats, adding both moisture and sharpness to the meal. Black pepper can be added freshly ground to enhance the seasoning further.
For best results, avoid rinsing sauerkraut to keep its full flavor. Adjust vinegar to taste, and reserve some bacon fat for other uses if desired. Warm serving is ideal to maintain the balance of textures and flavors.
Ingredients
- 5 lices Bacon
- 2 cups yellow onion sliced
- 1 quart sauerkraut drained
- 1 cup lager beer
- 1 teaspoon marjoram dried
- 2 teaspoons caraway seeds
- 1/3 cup applesauce
- 1/4 cup malt vinegar optional, or cider vinegar
Instructions
- Fry the bacon in a pan over medium-low heat until it's crispy. Remove and drain half the fat; reserve the rest for another dish. Eat a piece of bacon because it's delicious. Chop the rest and set aside.
- Brown the onions in the bacon fat over medium-high heat. Stir them around as they cook so their moisture lifts up any browned bits in the pan.
- When the onions are nicely browned, 8 to 10 minutes, add the drained sauerkraut, the beer, marjoram and caraway. Bring it to a simmer and use a wooden spoon to scrape up any more browned bits in the pan. Let this cook until the liquid has almost boiled away, then stir in the applesauce.
- Taste it and add the vinegar if you want. Some freshly ground black pepper is a good addition, too.
Notes
- Do not rinse the sauerkraut to preserve its tartness and saltiness for a well-balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 1716mg | 72% |
| Potassium | 615mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 41mg | 46% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
