Bacon Caraway Sauerkraut
Savory sauerkraut with bacon and caraway. Fast, crowd-ready side for sausages and Reubens. Ready in about 25 minutes.
This souped up sauerkraut is an excellent side for nearly any grilled sausage. It makes the best topping for a reuben sandwich. This recipe serves a crowd and is perfect for a party.
Submitted by: Geoff Marshall from Chicago, IL
Yield: 10 servings
- Crisp bacon and sautéed onion in reserved bacon fat flavor the sauerkraut with caraway and a touch of salt.
- Quick to make: about 20 to 30 minutes total; ideal as a topping for Reubens or a side for grilled sausages.
- Easy swaps and make-ahead options let you reduce salt, go vegetarian, or store leftovers for several days.
Spices
Featured in this Recipe
Preparation Instructions:
Cut bacon slices into small bits for frying. Fry bacon, place cooked bits on a paper towel soak, and reserve a tablespoon ot two of fat for the onion.
Fry diced onion in bacon fat with salt and caraway seeds. Once onions become translucent, add sauerkraut and continue cooking for a few more minutes until the sauerkraut becomes warm.
Transfer to a serving dish and garnish with fried bacon pieces.
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Frequently Asked Questions
How long does this recipe take to make?
Plan about 20 to 30 minutes. Fry bacon until crisp, about 8 to 10 minutes. Sauté the diced onion in reserved bacon fat 5 to 7 minutes until translucent. Add the sauerkraut and heat for another 3 to 5 minutes, then garnish with the bacon pieces.
Can I make this vegetarian or vegan?
Yes. Skip the bacon and use olive oil or vegan butter to sauté the onion. Add smoked paprika, liquid smoke, or smoked tempeh or store-bought vegan bacon for a smoky flavor. Finish with caraway and salt to taste.
How can I reduce the salt or tang of the sauerkraut?
Rinse the sauerkraut briefly under cold water and drain well to remove excess brine. Taste while heating and add only a small amount of sea salt if needed. A splash of apple juice or a pinch of sugar can balance remaining acidity.
Can I use fresh cabbage instead of sauerkraut?
Yes, but fresh cabbage is different. Shred and sauté it longer with a bit of vinegar, salt, and caraway until tender. It will be milder and sweeter than sauerkraut and not fermented.
How should I store leftovers and can I freeze them?
Cool completely and store in an airtight container in the refrigerator for up to 4 to 5 days. You can freeze it, but texture may change. Freeze for up to 2 months and reheat gently from thawed.
How can I scale the recipe for fewer or more people?
This recipe uses a 32 oz package of sauerkraut. For half the amount, use 16 oz sauerkraut, 1/4 pound bacon, half an onion, 1 teaspoon caraway, and a pinch of salt. Double everything to serve a larger crowd.
What are the best ways to serve this sauerkraut?
Serve warm alongside grilled sausages, bratwurst, or pork. Use it as the topping for a Reuben sandwich or spoon it over mashed potatoes. Garnish with extra fried bacon bits and a sprinkle of fresh caraway if you like.
How long does this recipe take to make?
Plan about 20 to 30 minutes. Fry bacon until crisp, about 8 to 10 minutes. Sauté the diced onion in reserved bacon fat 5 to 7 minutes until translucent. Add the sauerkraut and heat for another 3 to 5 minutes, then garnish with the bacon pieces.
Can I make this vegetarian or vegan?
Yes. Skip the bacon and use olive oil or vegan butter to sauté the onion. Add smoked paprika, liquid smoke, or smoked tempeh or store-bought vegan bacon for a smoky flavor. Finish with caraway and salt to taste.
How can I reduce the salt or tang of the sauerkraut?
Rinse the sauerkraut briefly under cold water and drain well to remove excess brine. Taste while heating and add only a small amount of sea salt if needed. A splash of apple juice or a pinch of sugar can balance remaining acidity.
Can I use fresh cabbage instead of sauerkraut?
Yes, but fresh cabbage is different. Shred and sauté it longer with a bit of vinegar, salt, and caraway until tender. It will be milder and sweeter than sauerkraut and not fermented.
How should I store leftovers and can I freeze them?
Cool completely and store in an airtight container in the refrigerator for up to 4 to 5 days. You can freeze it, but texture may change. Freeze for up to 2 months and reheat gently from thawed.
How can I scale the recipe for fewer or more people?
This recipe uses a 32 oz package of sauerkraut. For half the amount, use 16 oz sauerkraut, 1/4 pound bacon, half an onion, 1 teaspoon caraway, and a pinch of salt. Double everything to serve a larger crowd.
What are the best ways to serve this sauerkraut?
Serve warm alongside grilled sausages, bratwurst, or pork. Use it as the topping for a Reuben sandwich or spoon it over mashed potatoes. Garnish with extra fried bacon bits and a sprinkle of fresh caraway if you like.
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