Reviewed: Feb. 4, 2009

This was a good recipe but a little too sweet even for me. I love sweet and savory dishes- so next time I will at least half the sugar if not more. I can't eat tomatoes so I left them out and added chopped onion and polska kielbasa. Other than being a little too sweet- it cooked well and there was not a hint of bitterness to the kraut. I'll make it again for an easy dinner.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Jan. 4, 2009

This casserole was a New Year's Day hit with our family After reading all the pepper cautions, I opted for a 1/2 tsp and this was perfect. I also did 1/4 cup white sugar and 1/4 cup brown sugar which was also perfect. Used diced tomatoes and packaged read bacon bits for convenience. My husband put the leftovers on a hot dog the next day and loved it. Thanks for a great recipe to use on New Year's Day meals.

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Mary Sue

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Reviewed: Jan. 1, 2009

I've been making this recipe for years. The only difference is it calls for a 14 oz. CAN of diced tomatoes, undrained. I do slightly drain the kraut - otherwise it's too wet. It's fantastic with thick sliced applewood smoked bacon. I mix in about half of the bacon & use the rest to layer on top, which results in a nicely crisped top. Baking in a large, shallow, uncovered casserole is important to get the correct texture. It comes out salty/sweet/sour & silky from the bacon fat. I have never cut back the sugar because the dish is not supposed to be "sour". I love the sweetness! My hubby will eat this even though he won't go near regular kraut. It is a perfect accompaniment to a salty ham or any pork dish. It goes well with southern dishes like black-eyed peas, greens, cornbread, etc. I make it every year for New Year's dinner. It's always well received by guests, even those who claim to not like sauerkraut!

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midwestmomdotcom

Cooking Level: Expert

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Reviewed: Jul. 1, 2008

This was good with a few adjustments. Per other reviews I cut the sugar down to 1/3 cup. Will cut it to 1/4th next time. I also added left over pork roast. Meat was wonderfully tender and flavorful. Did enjoy the casserole...but it was still a little to sweet with the 1/3 cup sugar.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

very interesting flavor -- very tasty! Unfortunately, mine turned out a bit greasy, which is the only reason for the 4-star.

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Amy

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

I love this recipe! I've made it several times and I've made these adjustments...First, I crisp the bacon and drain it, so the dish isn't so greasy, then I cut the sugar WAY back to 1/4 of a cup. In a pinch, I used an apple instead of a tomato and it was PERFECT. For a full meal, I also chop up sausage and mix in with the kraut/apple mixture. Just awesome!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 28, 2007

I doubled this recipe and cut the pepper and sugar in half like the other reviews said. I sitll couldn't get past the fact that it was sauerkraut (I'm not a fan), but everyone else said it was great and my husband said to try cutting the sugar back even further - he prefers sour to sweet.

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Janice

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Reviewed: Oct. 26, 2007

This was an extremely easy recipe to make AND my family enjoyed eating it. We ate it as amiddle-of-the-week main dish with potatoes. I used bacon blocks instead of bacon strips and cut down on the amount of sugar (when I was measuring it out, I was shocked at the amount I'd be putting into the food). Even using 1/3 the amount of sugar recommended, the caramalization was just as it should be.

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Circe

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Reviewed: Aug. 31, 2006

This was fabulous! My husband, who claimed to not like sauerkraut, loved it. I did not rinse the sauerkraut and cut down on the sugar.

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Beth

Cooking Level: Expert

Home Town: Howell, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Aug. 27, 2006

Sorry, we didn't enjoy this. It was to sweet.

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 25, 2006

I am in shock! My 3 year old tried this and asked for more!! He is the world's pickiest eater other than my 6 year old who did not like it--but that means NOTHING! LOL! I loved this--did rinse and drain the sauerkraut, cut back on the pepper and used real bacon bits and petite diced canned tomatoes ( I am lazy!)--this was AWESOME!! I loved it and will make again soon--will cut back on sugar next time just to reduce calories but it was great and I enjoyed it sweet! I am German and this is the real deal!!! :) Thanks for a great recipe!

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texasmama

Cooking Level: Beginning

Home Town: Alton, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 11, 2005

This was fantastic! I also reduced the amount of pepper to about 1 1/2 teaspoons, and rinsed and drained the sauerkraut before using it. I made this for an "Oktoberfest" luncheon we had at work. I made two pans, one with the tomatoes and one with a 15 oz. can of tomato sauce because that is what I had in the kitchen. I am glad I made two because all of it was gone at the end of the hour. People liked both types and I have had to give the recipe to numerous people and still have people asking me for it. Great recipe, will definitely be making again. Thanks!

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SPRADLCE

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Reviewed: Oct. 22, 2004

This is a very tasty and interesting dish. I used brown sugar instead of white, and a can of stewed tomatoes. I drained the kraut and tomatoes also. It turned out great! This is perfect with grilled metwurst and beans.

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BIGSURFAN

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 26, 2003

Because I didn't have tomatoes, I used a 14oz. can of tomato sauce. Cut the sugar to 3/4 cup (next time I'll try 2/3) as it was still very sweet. Used crisp bacon leftover from breakfast and cut the pepper to 1/2 teaspoon. It was still peppery. Even after all these changes it was still good and it carmelized after the two hours. We liked it and would make again. Thank you for the recipe.

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JULIA39

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Reviewed: Mar. 24, 2003

This is a fabulous recipe. I often take this when we're invited to friends for a barbque. The Slowcooker Sauerkraut and Sausage recipe on this site is another favorite.

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DEBDAN

Home Town: Mundelein, Illinois, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Feb. 11, 2003

I was certain I'd like this recipe, since I (and my family) love sauerkraut. It sounded somewhat like the Kielbasa, sauerkraut and apples I make so I thought I'd give it a shot. But this was just sort-of gross -- greasy and oddly both too sweet and too tart at the same time. I've always found the secret to cooking with sauerkraut is draining and rinsing it before cooking, but I didn't do that this time because the recipe didn't call for it. Maybe it would have turned out better if I had. Maybe not. It probably still would have been far too sweet. The next day I doused it with chicken stock and made soup out of it and we were able to finish it off. I won't be making this again.

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ZOEMC

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Reviewed: Oct. 25, 2002

I finally found a way to tolerate saurkraut. I did what the other reviewer mentioned about adding kielbasi. It is sweet but I liked it b/c the whole reason I don't like saurkraut is the bitterness. My three guests enjoyed it and took some home. Do not use the whole teaspoon of pepper. Perhaps a half would be better.

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CLORA1

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Reviewed: Oct. 7, 2002

Pretty good. It was very sweet, which my husband liked but I liked less so. Unfortunately even all the sugar didn't get my kids to like it. I cut the pepper down to 1 teaspoon and it was still peppery.

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JDAVIS3662

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Reviewed: Jan. 3, 2002

I loved it and it was the rave for Thanksgiving dinner.

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KIMHTHORNTON

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Reviewed: Sep. 15, 2001

I substituted the bacon with 1 lb of Poska Kielbasa cut into bite size, browned and drained. I also cut the pepper back to 1/2 a tablespoon and will use a little less next time - a bit too hot for my taste. It is a wonderful change to the usual sausage and kraut!

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AILEENL

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