Sauerkraut recipes are not usually on my to do list. But after experimenting with this Beer and Bacon Sauerkraut recipe I might just have change my own mind!
Beer and Bacon Sauerkraut is made from drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs.
First off, what is sauerkraut? Sauerkraut is is a dish in which cabbage is finely chopped and fermented in lactic acid bacteria. Sauerkraut is thought to have been introduced into Europe through traders from china, with another claim that it was brought over by Genghis Khan of the Mongol Empire.
Truth be told, sauerkraut just isn’t my jam. I just couldn’t get past the smell. Until… I paired it with beer and bacon! Beer and Bacon Sauerkraut can be used on hot dogs, bratwurst, reuben sandwiches, in pierogies, soups, even on pizzas!
My own little version of pork and sauerkraut. Bacon is pork, right? No one instated I needed to use a tubed meat for the recipe!
What is sauerkraut? It is fermented cabbage. With a distinct sour flavor, lovers of sauerkraut typically also enjoy kimchi and pickles. Fermented foods are also believed to be good for your gut and digestion.
While sauerkraut is most well known in German dishes, it can also be used in American foods, like hot dogs and hamburgers.
Beer and bacon sauerkraut is particularly American, adding two icons in our culture. Before simmering, your will wring out most of the liquid in the sauerkraut, making it dry and lifeless. You can use homemade sauerkraut or store bought.
The liquids you add will soak right on like a sponge, resulting in a flavor bomb like no other. The alcohol from the beer will burn off, leaving nothing but flavor, however you can substitute water or additional chicken stock, if desired.
It will start a little soupy, but will soon cook right on it.
If you liked this bacon sauerkraut check out these other easy condiment recipes:
- 2 pounds refrigerated sauerkraut
- 1 cup sweet onion diced
- 2 tablespoons vegetable oil
- 4 thick cut strips bacon sliced thin
- 4 garlic cloves finely minced
- 1/2 cup chicken broth
- 12 ounce Pilsner beer
- 1 teaspoon coarse sea salt
Drain sauerkraut, rinse with cold water and then then squeeze any excess water out. Set aside.
In a medium sauce pan, heat vegetable oil over medium-high heat, adding onions and bacon. Cook, stirring frequently for 4-5 minutes, or until bacon starts to cook. Add garlic, sautéing 1 minute.
Add remaining ingredients, stirring well.
Reduce heat to low and simmer, stirring occasionally for 30 minutes.
If you've tried this recipe, come back and let us know how it was!