Chris' Kraut

Chris' Kraut

24 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  ANITA G.

“A great Polish side dish that goes well with any meat or poultry. Especially good with pork roast.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
  2. In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

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Reviews (24)

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My husband adores sauerkraut and went nuts over this side. I used kraut from the bag instead of the can for a fresher taste, also used brown sugar, minced onion and caraway seeds. Tasted just like my Austrian grandmothers recipe. Thanks Anita!



We love this recipe...we use brown sugar in place of the white ....our favorite way to eat it is over hot dogs or bratwurst on a bun. Will have to try it with pork roast, thanks!



Wow! I love traditional sauerkraut, but this recipe kicks it up a notch. I'm not one of those who loves bacon in everything, but it makes this dish. I used brown sugar to deepen the color, and I bought brown sugar cured bacon. I simmered it for about 40 minutes on the stove and added water as needed, but some of the bacon on the bottom got a little caramelized which really sent it over the top. I added about a tbsp of apple cider vinegar at the end just to balance out the sweet. BF and I loved it! Even better the next day!

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Amount Per Serving (5 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 24.1 g
  • 8%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 970 mg
  • 39%

Based on a 2,000 calorie diet



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Bavarian Sauerkraut


next recipe:

Cola Sauerkraut