Baked Sauerkraut
2015-11-27 09:47:34
Serves 6
This is our recipe for baked sauerkraut, an important holiday recipe. It is a combination of Richard's Mom, Anne's, recipe and my own. Richard's Mom did not use apples in her's but I do. I like the balance it gives the sauerkraut, but they are optional.
Ingredients
- 1 bag or large jar of sauerkraut — I use somewhere between 32-48 ounces
- 6 strips of bacon, cut across the grain into lardons
- 2 medium onions, sliced thin
- 2 medium apples or 4 small, sliced thin, optional
- Bacon fat or lard if necessary
- 1 tbsp caraway seed
- 1 tsp celery seed
- 2-3 tbsp flour
- 1/3 cup water
- salt
- pepper
Instructions
- Preheat oven to 350 degrees.
- Open sauerkraut, wash to taste and drain over sink. Repeat to taste as necessary.
- Meanwhile, cook bacon until crisp.
- Remove lardons with a slotted spoon and drain on paper towels.
- Cook onions and apples in bacon fat until soft.
- Add more bacon fat or lard if it looks dry -- there should be about 2-3 tbsp fat in the pan.
- Sprinkle with caraway, celery seed, and flour and cook until bubbly, stirring, about 1 minute.
- Add water and stir to combine.
- Season to taste with salt and pepper.
- Remove apples and onions from heat and mix in bacon and sauerkraut.
- Spread into 9x11 pan, or similar size.
- Cover, either with lid or aluminum foil and bake for 30-45 minutes.
- Remove cover and let brown for 15 minutes.
Notes
- We serve this with fresh -- not smoked -- Polish sausage on the holidays. To cook the Polish, first boil it, then cut it into 3 inch pieces and bake. If you're low on oven space, the Polish can be baked in the sauerkraut by nestling it into the kraut.
- Serve with horseradish and ketchup.
Adapted from Richard's Mom and My Own recipe
Adapted from Richard's Mom and My Own recipe
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