Reviewed: Nov. 30, 2012

This is my favorite go-to recipe for potlucks! Everyone loves it and there are never leftovers to bring home. Just as a matter of taste, i use about 1/2 the sugar. If there are going to be kids, i cut back on the pepper too. I love this recipe!

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Reviewer:

KLPN1

Cooking Level: Expert

Living In: Saint Joseph, Missouri, USA

Reviewed: Aug. 16, 2012

I loved this recipe, except for one thing. The sugar was way to much. I cut it in half and it was perfect. if not for that it would be five stars.

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Reviewer:

southernshoe

Cooking Level: Intermediate

Home Town: Gettysburg, Ohio, USA

Living In: Peebles, Ohio, USA

Reviewed: Jan. 29, 2012

This was very good. I wasn't sure how the tomato would be, the flavors blended nicely. Instead of doing this in the oven I threw a center cut pork loin roast in the bottom of my slow cooker & threw the sauerkraut mixture on top and let it cook all day. I drained/rinsed the kraut, I used brown sugar instead of white and cut back some on the amount. The bacon just kind of cooks into the sauerkraut and pretty much disappeared. I also cut way back on the pepper. I will make again.

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Reviewer:

Shadyfolks

Reviewed: Mar. 23, 2011

This didn't turn out very good for me. I followed exactly, except I cooked the bacon first as I wasn't sure if it should be or not. It turned out quite dry. Maybe the uncooked bacon would have added some fat to the dish. I'd try again.

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Reviewer:

sheilah

Cooking Level: Intermediate

Home Town: Wahpeton, North Dakota, USA

Living In: Battle Lake, Minnesota, USA

Reviewed: Jan. 18, 2011

We had this tonight with our meal and loved it! I only changed the pepper amount. I just sprinkled a little bit and stirred it in, the hubby is sensitive to it!

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Reviewer:

erica

Cooking Level: Intermediate

Home Town: Danville, Kentucky, USA

Living In: Burgin, Kentucky, USA

Reviewed: Oct. 6, 2010

None of the six members of my family cared for this.

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Reviewer:

Feeding 4 Tummies

Cooking Level: Intermediate

Home Town: Jeannette, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

Reviewed: Sep. 24, 2010

I like my sauerkraut sour and this made it sweet. It just wasn't for me but my husband who is Dutch and grew up with sauerkraut in all kinds of ways loved it so I guess it's up to the individual.

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Reviewer:

love2bake

Reviewed: Sep. 5, 2010

This was OK. I used kielbasa browned and drained instead of bacon. I enjoyed the sweet/sour flavor.

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Reviewer:

Goodeve

Cooking Level: Intermediate

Reviewed: Aug. 18, 2010

Terrible - to strong on the pepper and I put less than the ingredients

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Reviewer:

Bossman

Reviewed: Jan. 1, 2010

This was great!! I was looking for a sauerkraut recipe for New Year's and will definitely be making this again. I did like some of the other reviewers did and used real bacon bits ( I think it may save some calories)and reduced the black pepper. I used Splenda instead of sugar and reduced the calories considerably. The taste was fantastic. I did drain the kraut as some of the others had suggested but may leave a little bit in the next time. My husband commented that it looked a little different when I was serving it(because of the tomatoes) but was wowed when he tasted it!!!

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