Chris' Kraut Recipe -
Chris' Kraut Recipe
  • READY IN 30 mins

Chris' Kraut

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jan 26, 2010

Maybe our saurkraut was too sour? but this was not great and I wouldnt make it again.

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!

Mar 31, 2009

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!

Dec 02, 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)

Nov 07, 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!

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!

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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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 970 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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