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How to Make Delicious Bavarian Sauerkraut With Ham hocks and Polish Sausage

Updated on July 30, 2019
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Sauerkraut With Ham Hocks And Potatoes

Old Time Bavarian Sauerkraut Recipe

I'm going to share an old time Bavarian Sauerkraut recipe my Grandmother taught me.

Everyone makes Sauerkraut different. I have a friend that makes it with stewed tomatoes. Might have to try and make it sometime.

This sauerkraut recipe will not be overwhelmed with a sour taste. Should just have a slight sourness to it. It will have a golden, tan color with lot's of flavors combined from the bacon, sausage, ham hocks and garlic. The Golden color the kraut will have when done is also an important part of this recipe.


  • 2-16oz jars Hengstenberg bavarian sauerkraut w/caraway seeds if you like them, lightly rinsed leaving a little sour flavor
  • 1 large onion, chopped
  • 6 slices bacon
  • 4-5 cups water
  • 2 large potaotes, peeled and cubed
  • 3 large hamhocks, preferably non smoked
  • 1 ring polish sausage, cut 1 inch thick
  • 1 bayleaf
  • 2 tablespoons garlic powder, or fresh
  • 2 knorr chicken, boullion cubes
  • 1 tablespoon apple cider vinegar, don't worry it will not make it sour
  • 1/4 to 1/2 cup from 1 packet instant butter flavored mashed potatoes, for thickening in place of flour rue
  • 1 medium granny apple, peeled and sliced
  • note: you can also add 1/4 cup white wine during cooking process., Optional
  • 1/8 cup or 2 tablespoons soy sauce
  • 2 tablespoons butter or margarine
  • 2 tablespoons All season salt
  • 2 whole juniper berries, throw them in the pot
  • 1/2 to 1 tablespoon brown sugar
  • Salt and Pepper to taste when done since the meat and bouillon cube have salt in it

Add some White Wine

Yes, absolutely add some white wine into your sauerkraut.

Let's get started

  1. In a Large Pot, saute' onions and bacon until onions are glossy. No need for oil, the bacon will keep the onions moist
  2. add the water, bouillon cubes, all of the seasonings, soy sauce, and ham hocks. bring to a boil for 10 minutes. Simmer for 30 minutes covered.
  3. add Sauerkraut, juniper berries, bay leaf, vinegar, wine and continue to simmer covered for 2 hours. If the liquid-juice starts to evaporate a little after about an hour during cooking. Add 1 cup water.
  4. add butter, apples, potatoes and brown sugar. Simmer for another 15 minutes
  5. and polish sausage. Simmer for 10 minutes. You don't want the sausage to get too soft and mushy. That is why we put it in at the end. You can check the taste if you need more garlic.
  6. while stirring, sprinkle the instant mashed potatoes in. When desired thickness has acquired stop adding. You just want a slight thickness, not watery and not thick like mashed potatoes.
  7. Your sauerkraut should have a nice golden brown color when done!
  8. ***NOTE*** Instead of instant mashed potatoes you can make a rue with butter and flour or just mash a few of the potatoes. It's all pretty much preference and what you have in the cabinet.

Use Bouillon cubes when you can't make home made chicken stock

Using Knorr Bouillon cubes is what I choose. In my opinion they help enhance the flavor in food. I have been using them for over 30 years. I am not a distributor for them and am not trying to sell the product to you.
Using Knorr Bouillon cubes is what I choose. In my opinion they help enhance the flavor in food. I have been using them for over 30 years. I am not a distributor for them and am not trying to sell the product to you.

If you never Heard of "Knorr" bouillon cubes you have been missing Flavor

Knorr Bouillon cubes are quick and easy to use in all your recipes to enhance flavor.

The flavors come in chicken, beef and vegetable. Knorr also has gravies, noodle meals, and much more.

I have been using these cubes for over 30 years. My special bouillon cube jar is never low or empty.

My Grandmother and Mother used these cubes also. I just kept the tradition going. It trickled down further to my Daughter, she uses them also. I have tried other brands but in my opinion they just weren't as good as "KNORR". I am not trying to advertise nor am I affiliated with them in any way. This is just a product that works well for me in my kitchen and I want to share the information with you as well.

My preference is the Bavarian sauerkraut from Hengstenberg in a jar.

Bavarian Style Sauerkraut From Germany, 24 Ounce Jar
Bavarian Style Sauerkraut From Germany, 24 Ounce Jar
It has a nice flavor that works with my recipe. It's an all time favorite of mine. I remember my grandmother using it when I was a child. It's not very sour but, I still rinse it in cold water a little bit before cooking. I also like jar sauerkraut better than canned. I guess because if you don't use it all at once you can put the lid back on and save the rest for another time.

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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2011 Ramona

Thank you for stopping by. Hope you have enjoyed this Sauerkraut recipe

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