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Chris' Kraut
SUBMITTED BY:
ANITA G.
"A great Polish side dish that goes well with any meat or poultry. Especially good with pork roast."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 pound bacon
1 (16 ounce) can sauerkraut, drained and rinsed
1/2 cup white sugar
salt and pepper to taste
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DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
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
Reviewed on Nov. 7, 2003 by A. GODZICKI
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A. GODZICKI
Nov. 7, 2003
This is a wonderful change from the "sour" kraut I grew up with. It still has the great flavor of kraut but with a sweet bacony twist, the whole family enjoyed this side dish. I took your advise and made a pork rump roast as the main dish. I added 2 tbl. of butter and simmered for about 30 min. this was awsome!
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5 users found this review helpful
This is a wonderful change from the "sour" kraut I grew up with. It still has the great flavor...
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Reviewed on Mar. 22, 2004 by DEBBIEWI
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DEBBIEWI
Mar. 22, 2004
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!
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4 users found this review helpful
We love this recipe...we use brown sugar in place of the white ....our favorite way to eat it...
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Reviewed on Dec. 2, 2006 by
Anita2see
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Anita2see
Dec. 2, 2006
I'm not sure why everyone is using brown instead of reg. sugar, I only added 2-3 tbl. butter and simmered it about 45min.-1hr. for tenderness. This was an excellent dish. Thanks Anita G. from the whole family "even the mother-in-law)
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2 users found this review helpful
I'm not sure why everyone is using brown instead of reg. sugar, I only added 2-3 tbl. butter...
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Reviewed on Feb. 17, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Feb. 17, 2004
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!
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2 users found this review helpful
My husband adores sauerkraut and went nuts over this side. I used kraut from the bag instead...
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Reviewed on Nov. 28, 2007 by
Princetonbound
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Princetonbound
Nov. 28, 2007
This was OK, though not exceptional.
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1 user found this review helpful
This was OK, though not exceptional.
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Reviewed on Feb. 18, 2006 by
luvin'it
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luvin'it
Feb. 18, 2006
This was Great! I added a small sauteed onion. On the first night we ate it, I put it on bratwurst in a hot dog bun. That was good,but the bratwurst taste was overpowering, so tonight, I cut the bratwurst into pieces and added it to the kraut, and it was soo good because I could taste the kraut more(still put it in a hot dog bun). Thanks for the recipe
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1 user found this review helpful
This was Great! I added a small sauteed onion. On the first night we ate it, I put it on...
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Reviewed on Mar. 22, 2004 by JENNIHOWARD
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JENNIHOWARD
Mar. 22, 2004
This was so tasty. My b/f is not a sauerkraut fan and refused to try it, but I loved it, and finished it off the next day. It's a keeper!
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1 user found this review helpful
This was so tasty. My b/f is not a sauerkraut fan and refused to try it, but I loved it, and...
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Reviewed on Nov. 19, 2003 by
ANNELEY
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ANNELEY
Nov. 19, 2003
I love this recipe and I have used it many, many times! I use brown sugar instead of the white to achieve darker color kraut and sometimes I also add canned pineapple, chopped onion and caraway seeds. This recipe is definitely a keeper!
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1 user found this review helpful
I love this recipe and I have used it many, many times! I use brown sugar instead of the white...
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Reviewed on Oct. 15, 2006 by
MMAKOWSKY
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MMAKOWSKY
Oct. 15, 2006
made Chris' Kraut this evening. It was JUST what the pork roast needed for a real German flavor. It was quick and easy and very flavorful
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0 users found this review helpful
made Chris' Kraut this evening. It was JUST what the pork roast needed for a real German...
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Reviewed on Jun. 20, 2006 by MIKESBABE1
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MIKESBABE1
Jun. 20, 2006
YUMMY!! Two out of six of us liked kraut before this recipe. We ALL LOVE it now!! I used brown sugar. I doubled the recipe, but only 1 1/2 x the sugar. I couldn't get enough!
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0 users found this review helpful
YUMMY!! Two out of six of us liked kraut before this recipe. We ALL LOVE it now!! I used...
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