Beer and Bacon Sauerkraut

Sauerkraut recipes are not usually on my to-do list, but after experimenting with this Beer and Bacon Sauerkraut recipe, it may have to be something I am making far more often! It is a great condiment to have in the fridge.

Beer and Bacon Sauerkraut is made from drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs. #homemadesauerkraut #sauerkrautrecipe www.savoryexperiments.com


 

Beer and Bacon Sauerkraut is made from drained sauerkraut reconstituted with the flavors of beer and bacon. Pile it onto hamburgers or hot dogs for a delicious treat.

First off, what is sauerkraut? Sauerkraut is is a dish in which cabbage is finely chopped and fermented in lactic acid bacteria. Over the course of a week, the cabbage breaks down and the result is a soft yet crunchy cabbage that has a distinctive sour flavor – surprise!

Make sure you PIN Beer & Bacon Sauerkraut!

While Sauerkraut seems like a quintessential German / Eastern European condiment, it is thought to have been introduced to Europe by clans migrating from China.

There is even one theory that it was brought over by Genghis Khan of the Mongol Empire. Whatever its origins, it is certainly delicious.

Beer and Bacon Sauerkraut is made from drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs. #homemadesauerkraut #sauerkrautrecipe www.savoryexperiments.com

Truth be told, sauerkraut just isn’t my jam. I struggle to get past the smell of it. That is until I paired it with beer and bacon!

Beer and Bacon Sauerkraut can be used on hot dogs, bratwurst, or most sausages, reuben sandwiches, inside pierogies, on to of soups, even on pizza!

Like so many fermented foods, sauerkraut is believed to be good for your digestion and for the microbiome of your gut. It falls into the same category as yogurt and pickles in that it naturally is chock full of probiotics.

Beer and Bacon Sauerkraut Recipe- drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs. www.savoryexperiments.com

You can make your own sauerkraut base at home if you are feeling adventurous or you can easily use a brand you find in the store. Before simmering, you will wring out most of the liquid in the sauerkraut. This will allow you to add additional ingredients without making it a soggy mess.

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. If you don’t have beer or choose not to use it, chicken stock or water can be used as well.

Fair warning: it will probably start a little soupy. Stick with it. It but will soon cook right on it.

Beer and Bacon Sauerkraut Recipe- drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs. www.savoryexperiments.com

I personally like to whip up a batch before a cookout at our house during the summer. If you have hamburgers and hot dogs coming off the grill, it is a fun and somewhat unusual condiment to be able to offer your friends and family.

You can even try making sauerkraut from scratch with my easy step-by-step instructions! It is a bit of a time commitment taking take about a week, but it is a fun science project for the kids.

Sauerkraut in a glass jar
Homemade Sauerkraut Recipe

If you liked this bacon sauerkraut check out these other easy condiment recipes:

Beer and Bacon Sauerkraut is made from drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs. #homemadesauerkraut #sauerkrautrecipe www.savoryexperiments.com
beer and bacon sauerkraut

Beer and Bacon Sauerkraut

4.39 from 13 votes
Beer and Bacon Sauerkraut is made from drained sauerkraut reconstituted with the flavors of beer and bacon. Top on hamburgers or hot dogs.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 cups

Ingredients

Instructions

  • 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! 

Nutrition

Calories: 125 kcal, Carbohydrates: 8 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 7 mg, Sodium: 1170 mg, Potassium: 267 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 20 IU, Vitamin C: 19.1 mg, Calcium: 42 mg, Iron: 1.8 mg
Author: Jessica Formicola
Calories: 125
Course: Condiment
Cuisine: American, Irish
Keyword: homemade sauerkraut, sauerkraut
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

  1. 5 stars
    Delicious! I use an Irish red ale and use this exclusively for our homemade reuben sandwiches. So good.

  2. Never heard of sauerkraut here in my country is it the same as kimchi from Korea? Well anyways, photos look mouth-watering and if I had the ingredients here right now I’ll definitely try them out. Thanks for sharing a wonderful recipe!

    1. Hi, it is very similar, but not spicy like kimchi. Still a fermented cabbage. You can make it easily yourself as long as you have cabbage, I’ll actually be posting a homemade version soon! Sign up for the email list to make sure you get it!

  3. Wow, this sounds amazing! I like regular sauerkraut, so this sounds unbelievably good! I’m definitely going to have to try this with the jar of Bubbies I have in the fridge. Thanks so much for sharing!