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Bavarian Style Sauerkraut

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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Austrian, Bavarian, German

Ingredients
  

  • 1 24-32 oz jar Sauerkraut High-quality sauerkraut (homemade or a German brand like Hengstenberg Weinkraut)
  • 1 small Onion finely chopped
  • 1 each Apples peeled, cored, and grated or finely chopped (Granny Smith or Braeburn are great choices)
  • 1/2 tbsp Caraway Seeds
  • 6 each Juniper Berries: crushed
  • 4 thick slices Bacon cut into chunks
  • 1 cup Beer German lager or Märzen
  • 1/8 tsp Salt
  • 1 tsp Brown Sugar

Instructions
 

Prepare the Bacon:

  • In a large pot or Dutch oven, add the thick-sliced bacon chunks. Cook them over medium heat until the fat begins to render, and the bacon starts to brown. The bacon should be slightly crisp on the edges but still tender in the center.

Cook the Onions:

  • Once the bacon is browned, remove with a slotted spoon and reserve. Add the finely chopped onions directly into the pot. Cook over medium heat until the onions become soft and translucent, about 5-7 minutes. The onions will absorb some of the bacon fat, enhancing their flavor.

Add the Apples:

  • Stir in the grated or finely chopped apple and cook for another 3-4 minutes until the apple begins to soften. The apples will add a natural sweetness that balances the tanginess of the sauerkraut.

Combine and Season:

  • Add the bacon and sauerkraut to the pot, mixing it well with the onions, and apples. Sprinkle in the caraway seeds and crushed juniper berries, stirring to ensure the ingredients are evenly distributed.

Pour in the Beer:

  • Pour the beer over the sauerkraut mixture, stirring to combine. The beer will braise the sauerkraut and bacon, adding a rich, complex flavor while helping to mellow the acidity of the sauerkraut.

Simmer:

  • Reduce the heat to low, cover the pot, and let the sauerkraut simmer gently for 30-45 minutes. Stir occasionally, making sure the sauerkraut doesn’t stick to the bottom of the pot. If the mixture seems too dry, you can add a little more beer or water as needed.

Finish and Serve:

  • Once the sauerkraut is tender and the flavors have melded together, taste and season with salt and pepper as needed. Serve the Bavarian-style sauerkraut warm, as a side dish to roasted meats, sausages, or other hearty fare.
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