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German Sauerkraut Recipe

Updated on October 11, 2017
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To become a good cook, you must know what herbs and spices go together to create tasty dishes. Experiment and enjoy!

My favorite Sauerkraut Recipe

I'm going to share an old time Bavarian Sauer Kraut recipe my Grandmother (Oma) taught me.

Oma means "Grandmother" in German.

Everyone makes Sauerkraut different. I have a friend that makes it with stewed tomatoes. Might have to try making that sometime but, this is my favorite and I hope you will like it too.

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 dombines from the bacon, sausage, hamhocks and garlic. The Golden color the kraut will have when done is also an important part of this recipe.


  • 2-16oz cans bavarian sauerkraut w/caraway seeds if you like them, lightly rinsed don't rinse leaving a little sour flavor
  • 1 large onion, chopped
  • 6 slices bacon
  • 4-5 cups water
  • 2 large potaotes, peeled and cubed
  • 3 medium 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
  • 1/4 cup soy sauce
  • 3 tablespoon butter or margarine
  • 2 tablespoon 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 do to keep the onions moist
  2. add the water, all of the seasonings, soy sauce, and ham hocks. bring to a boil for 10 minutes. Simmer for 30 minutes covered.
  3. add Sauerkraut, apples, juniper berries, 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, 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.

Take the Sauer Kraut Poll

Do you like Sauer Kraut?

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Homemade Pretzels add a nice touch to go with Sauerkraut


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 them for over 20 years. making sure I am never low in my special bouillon cube jar.

My Grandmother and Mother used Knorr products. 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 it with you hopeing it will work for you too.

© 2011 Ramona

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

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