My Polish grandmother’s easy Sauerkraut recipe with crispy bacon is a staple on our family’s holiday tables, yet it’s easy enough to prepare any night of the week! The simple side dish requires just 3 ingredients and 15 minutes!
This particular sauerkraut recipe turned out to be one of the most popular sides on my Mom’s Thanksgiving table last month. Kind of shocking, right?! I mean, how could cabbage possibly stand out among the corn puddings, the stuffing, and the ambrosia?! I’m not exaggerating when I say that multiple guests commented on how delicious it was (myself included).
How to make an easy Sauerkraut recipe at home:
I’m not sure if it’s the crispy, smokey bacon throughout or the slight hint of sweetness that cuts through the salty, briny sauerkraut, but I just LOVE this stuff. So imagine my surprise when my mom rattled off the (unbelievably) simple recipe! We’re not doing any home fermentation or science projects here. Instead, my brilliant grandmother had a great shortcut that she taught my mom many years ago. Let’s get started…
Ingredients for Sauerkraut Recipe:
- Bacon
- 27 ounce can of sauerkraut
- Brown sugar
- Cook the chopped bacon until it’s crispy, then drain off all but about 1 teaspoon of bacon grease.
- Add drained sauerkraut and brown sugar to the pot with the bacon. Heat over low heat, just until the sugar is dissolved. Add enough of the reserved sauerkraut liquid until the dish reaches the desired consistency.
- Serve right away or cover and store in the refrigerator!
What to add to Sauerkraut:
My grandmother often added caraway seeds, chopped fresh parsley, or chopped fresh dill to the warm sauerkraut at the end.
Cook’s Tips and Recipe Variations:
- You can use any store-bought or homemade sauerkraut recipe that you prefer. My mom recommends the Silver Floss brand, so that’s what I use!
- To prepare this recipe in advance, cook the sauerkraut according to recipe instructions. Cool to room temperature, pack in an airtight container, and keep in the refrigerator for up to 1 week.
- Reheat the sauerkraut on the stovetop over low heat, just until warmed through.
- You can safely store leftover sauerkraut in the freezer for up to 3 months.
- Feel free to add more bacon for an extra smokey, decadent flavor!
- Try sautéing some diced sweet onion with the bacon for an added layer of flavor and subtle sweetness.
More sauerkraut recipes that you might enjoy:
- Dump-and-Bake Bratwurst Recipe with Sauerkraut and Potatoes
- 5-Ingredient Reuben Casserole
- Sauerkraut Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sauerkraut with Bacon
Equipment
- saucepan or braiser
Ingredients
- 4 slices bacon, chopped
- 1 (27 ounce) can sauerkraut, drained but liquid reserved (You can use any store-bought or homemade sauerkraut recipe that you prefer. My mom recommends the Silver Floss brand, so that's what I use)
- 1 ½ tablespoons packed light brown sugar
- Optional garnish: caraway seeds; chopped fresh parsley; chopped fresh dill
Instructions
- Heat a large saucepan or braiser over medium-high heat. Cook the bacon until it’s crispy.
- Drain off most of the bacon grease, leaving the bacon and about 1-2 teaspoons of drippings in the bottom of the pan.
- Place the drained sauerkraut and brown sugar in the pan with the bacon. Cook, stirring regularly, over low heat until warmed through and the sugar is dissolved. Gradually add reserved sauerkraut liquid so that the dish is moist and reaches the desired consistency.
- Serve right away or cover and store in the refrigerator for up to 1 week.
Notes
- Cook bacon fully before adding the sauerkraut.
- Drain but do not discard the sauerkraut liquid; add it back as needed.
- Add brown sugar gradually to balance the tanginess.
- Use low heat to avoid a mushy texture.
- Optional add-ins: onion, apple, caraway, dill.
- Adjust the seasoning after heating.
- Store for up to one week; freeze for up to three months.
- Reheat slowly with a splash of liquid.
I love that you make so many family recipes, Blair! And that’s wonderful that your grandmothers were both first generation Americans. I bet you have so many stories! My Grandma used to make sauerkraut all the time. And although it’s not something I like, I know my husband and dad would love this! Sounds perfect with the bacon!
Thank you, Gayle! Grandma always knows best! 🙂
I have such fond memories of this sauerkraut while growing up. My Mom was lithuanian and this was in her family from her Dad who arrived here before the 1920’s. We had it every year for Thanksgiving and also Christmas along with the kugela. Both were stars of the holiday. The only difference we had was that there was no sugar. I still make it but I also love sauerkruat with potatoes and sausage – easy one pot meal and very tasty. Thanks so much for taking me back and remembering great holiday memories. Absolutely love your blog!
That’s so funny — I love that it’s a recipe that you have nostalgic feelings about, too. My Polish grandmother just passed away last month, so enjoying her sauerkraut at the holidays this year definitely brought back fond memories. Thanks for reading the blog!
I added chicken stock instead of reserved juice. Let it cook down for 1/2 hr to 45min
We hope you enjoy!
I have never had sauerkraut but this looks so good – and I love the fact that it’s a family recipe too!
This is a great way to learn about sauerkraut, Kristy! So easy and so tasty!
This dish looks and sounds really tasty, but I think it would extra special if it were made with fresh sauerkraut, not canned.
I’m going to give it a try! Thank you so much for your fantastic recipes!
Hi, Evlina! Definitely! If you have the time, energy, and know-how to do it with fresh sauerkraut, I’m sure that would be amazing! I just love the shortcut — which is how my great grandmother, grandmother, and mother have always done it. 🙂 Enjoy!
I make it the same way and serve over hotdogs with mustard
Wonderful, Sherry! I love the idea of using it with hotdogs! My mom recently served it with brats for an Octoberfest meal, but the hotdogs are delicious too (I’m sure)! 🙂
Hi Blair, Greetings from Cape Town, South Africa! I add grated green carrots and caraway seeds to a tin of sauerkraut – pour over some melted butter and heat in the oven. Is delicious, too!. Take care, Anna
Hi, Anna! Your sauerkraut sounds delicious, too!!! Thanks so much for sharing that new twist! 🙂
That’s just how my mom taught me to fix the sauerkraut but I do add just a bit of diced onion that’s been sauteed in the bacon pan.
Love that! The onion sounds like a delicious addition!
I GUESS THIS MAY BE A CZECH THING, BUT I MAKE MY DISH WITH THE BACON AND ONION BUT OMIT THE BROWN SUGAR AND AFTER ADDING THE SAUERKRAUT TO THE PAN, I DILUTE SOME OF THE KRAUT LIQUID WITH A LITTLE WATER TO CUT SOME OF THE TARTNESS AND ADD SOME TO THE MIXTURE. AFTER IT IS BUBBLING, I STIR IN A LITTLE ROUE OF FLOUR AND A BIT OF WATER AND IT THICKENS IT NICELY. SOMETIMES I ADD A PINCH OF PEPPER. OF COURSE THAT’S OPTIONAL.
Your version sounds delicious too, Georgia! 🙂
Actually experimenting a couple of weeks ago I made it the same way . I love how the bacon grand brown sugar give it that golden color. Years ago I went to a German Club and loved it so I decided to try it on my own. Then I thought check
about checking the internet and found your recipe.
That’s great, Lindalee! I’m so glad that you enjoy this combination, too! 🙂