Sauerkraut with Bacon, Onions and Potatoes

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Sauerkraut with Bacon, Onions and Potatoes
Serves 4
This is a great Oktoberfest dish and a natural side accompaniment for German or Polish Sausages. Nino's Butcher Shop Brand Maple Bacon is my recommendation for a sweet accent to the sauerkraut. Red skin potatoes may also be substituted for the Idaho potatoes listed here.
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  1. 8 oz. Nino's Butcher Shop Bacon, diced 1/2"
  2. 2 cups Vidalia Onions, medium diced
  3. 3 cups Hengstenberg Bavarian Sauerkraut, drained
  4. 4 cups Idaho Potatoes, peeled, 1" cubed
  5. 1⁄2 tsp. Caraway Seeds
  6. 3 cups Chicken Stock
  7. 2 Tbsp. Brown Sugar
  8. 1 Tbsp. Dry Parsley
  9. - Salt & Pepper, to taste
  1. Cook the bacon until brown and crispy.
  2. Add the onions to the bacon and grease and saute until soft, about 3-4 minutes.
  3. Strain off all grease from the bacon and onion mixture and reserve bacon and onions.
  4. Separately, cook potatoes in chicken stock and caraway seeds until tender.
  5. When potatoes are tender add sauerkraut, bacon, onions, brown sugar, parsley, salt and pepper. Bring to a simmer.
  6. Cook one minute and serve or refrigerate for later use.
Nino Salvaggio