I’ve always believed that sauerkraut deserves more recognition in home kitchens. This tangy, fermented cabbage dish isn’t just a topping for hot dogs—it’s a versatile ingredient packed with probiotics and flavor. When I discovered how bacon transforms traditional sauerkraut into something extraordinary, I knew I had to share this revelation. The combination of savory bacon with the distinctive tang creates a balance that enhances any meal it accompanies. What makes this pairing truly special, however, extends beyond just taste.
Key Takeaways
- Sauerkraut is fermented cabbage that offers tangy flavor and probiotic benefits for gut health.
- Traditional preparation involves fermenting shredded cabbage with salt to create a naturally preserved side dish.
- Sauerkraut can be enhanced with bacon, onions, and seasonings for a savory comfort food experience.
- It pairs excellently with pork dishes, sausages, and rye bread in German and Eastern European cuisines.
- Store-bought sauerkraut can be drained and customized with various ingredients to reduce sourness and add complexity.
Why You’ll Love this Savory Bacon-Infused Sauerkraut
What could transform ordinary sauerkraut into a mouthwatering side dish that’ll have everyone asking for seconds? The answer is simple: bacon.
In this recipe, I’m sharing how those savory strips of chopped bacon and their flavorful drippings create a foundation that raises tangy kraut to new heights.
The magic happens when onions are gently cooked in those bacon drippings until perfectly glazed, then combined with flour to create a rich roux.
When you add the kraut’s cooking liquid back into this mixture, you’ll develop a velvety sauce that coats every strand. The hint of sugar balances the natural tartness, while the final simmer allows all flavors to meld beautifully.
It’s the perfect balance of sour, savory, and subtle sweetness.
What Ingredients are in Savory Bacon-Infused Sauerkraut?
Savory bacon-infused sauerkraut is one of those classic comfort dishes that transforms simple ingredients into something special. The combination of tangy kraut with smoky bacon creates a depth of flavor that’s hard to resist. This recipe takes ordinary canned sauerkraut and enhances it with a rich, savory gravy and the unmistakable flavor of bacon.
- 1 can sauerkraut, drained
- 1 cup water
- 3 strips bacon, chopped
- 1/2 cup chopped onion
- 3 tablespoons flour
- Salt and pepper to taste
- 1 teaspoon sugar
When shopping for these ingredients, quality matters more than you might think. Look for good bacon with a nice balance of fat and meat to guarantee you get those flavorful drippings (about 2 tablespoons) that form the base of the gravy. For the sauerkraut, while the recipe calls for canned, you could substitute refrigerated kraut if you prefer a fresher taste. And don’t skip the sugar—it might seem strange in a savory dish, but that small amount helps balance the acidity of the sauerkraut without making it sweet.
How to Make this Savory Bacon-Infused Sauerkraut
Making this delicious bacon-infused sauerkraut is surprisingly simple and creates a savory side dish that transforms ordinary kraut into something special.
Start by draining 1 can of sauerkraut and combining it with 1 cup of water in a pot. Let this mixture simmer for about 10 minutes, which helps mellow the kraut’s tang while maintaining its characteristic flavor.
While that’s happening, chop 3 strips of bacon and fry them until crispy. You’ll need about 2 tablespoons of those precious bacon drippings—the foundation of all the savory goodness to come.
Next comes the flavor-building step that makes all the difference. Add 1/2 cup of chopped onion to those bacon drippings and cook until the onions become translucent and slightly glazed, about 3-4 minutes. The onions will soak up all that smoky bacon flavor, which is exactly what we want.
Then sprinkle in 3 tablespoons of flour, stirring continuously to create a roux. This might look a bit dry at first, but don’t worry.
Now for a bit of kitchen magic—pour the reserved water from your simmering kraut into this mixture along with 1 teaspoon of sugar. The sugar helps balance the sauerkraut’s natural tartness.
Add the drained kraut back into the gravy mixture, season with salt and pepper to taste, and bring everything to a gentle boil. If the mixture seems too thick for your liking, just add a splash more water until you reach your desired consistency.
The result? A warm, savory sauerkraut dish with smoky bacon notes that enhances this humble cabbage preparation into comfort food territory.
For an even quicker preparation, consider using an electric pressure cooker which significantly reduces cooking time while preserving all the flavors.
Savory Bacon-Infused Sauerkraut Substitutions and Variations
While the classic bacon-infused sauerkraut recipe offers wonderful flavors, you can easily adapt it to suit your preferences or accommodate what’s in your pantry.
For a smokier profile, I recommend substituting smoked turkey or ham for the bacon. If you’re looking for a vegetarian version, use butter or olive oil with a touch of smoked paprika to mimic that bacon essence.
You can also experiment with additional ingredients: try adding sliced apples for sweetness, caraway seeds for an authentic German touch, or juniper berries for complexity.
For a heartier dish, incorporate sliced potatoes or kielbasa sausage. Don’t hesitate to adjust the sugar level—more creates a sweeter kraut, while less preserves the traditional tang.
The beauty of this recipe lies in its flexibility while maintaining its comforting character.
What to Serve with Savory Bacon-Infused Sauerkraut
This tangy, smoky sauerkraut dish deserves worthy companions to create a complete and satisfying meal. I recommend pairing it with hearty pork dishes like roasted tenderloin, grilled chops, or traditional German bratwurst to complement the cabbage’s acidity and bacon’s richness.
For a balanced plate, add creamy mashed potatoes or buttered egg noodles, which provide the perfect canvas for soaking up the flavorful sauerkraut juices. I’ve found that a side of applesauce or apple compote offers a delightful sweet contrast to the savory elements.
When I’m entertaining, I include dark rye bread and strong mustard on the table, allowing guests to create small open-faced sandwiches.
For beverages, consider pairing with a crisp Riesling or robust German beer to round out this satisfying meal.
Final Thoughts
After exploring this traditional sauerkraut recipe, I’ve come to appreciate how simple ingredients transform into a deeply satisfying dish when prepared with care.
The magic happens when bacon drippings meet sautéed onions, creating a foundation of flavor that enhances ordinary cabbage to something truly special.
Don’t be afraid to adjust this recipe to your preferences. A little more sugar can soften the tang, while extra bacon adds richness.
The thickness of the finished dish is entirely up to you—just add water gradually until you achieve your ideal consistency.
Remember that sauerkraut improves with time, often tasting better the next day as flavors meld together.
I encourage you to make this recipe your own, creating a version that becomes a cherished addition to your family’s table.
Much like mushroom risotto, which originated in northern Italy, our beloved sauerkraut has its own rich cultural history that adds depth to its culinary significance.
