Bavarian Sauerkraut – Wine Kraut

The scent of simmering sauerkraut always takes me back to my grandmother’s kitchen. Every autumn, the aroma of caraway and something sweetly tangy would permeate the air, a promise of hearty meals and cozy evenings. While she made a simpler version, the addition of sherry in this recipe elevates sauerkraut to a truly exceptional side dish, rich and complex, but still bearing that comforting, familiar fragrance. This Bavarian-inspired version has become my own family’s favorite over the years, even surpassing Grandma’s (though I’d never admit that to her!).

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 6-8
• Yield: About 4 cups
• Dietary Type: Gluten-Free

Ingredients

• 1 tablespoon bacon drippings
• 1 cup onion, finely chopped
• 2 lbs sauerkraut
• 1 tablespoon brown sugar, well packed
• 1 teaspoon caraway seed
• ½ cup chicken stock
• ½ cup cooking sherry

Equipment Needed

• Large skillet
• Large bowl

Instructions

1. In a large skillet, heat the bacon drippings over medium heat.
2. Add the onion and sauté until softened, about 5-7 minutes. Ensure the onions become translucent but do not brown.
3. Place the sauerkraut (with its juices) in a large bowl.
4. Cover the sauerkraut completely with water. This step helps to mellow the intense sourness of some sauerkraut.
5. Using your hands, stir the water throughout the sauerkraut to ensure it’s evenly soaked.
6. Collect the sauerkraut by handfuls and squeeze out most of the liquid. It is important to remove “most” but not all of the water. Retaining some moisture will help with the cooking process.
7. Add the squeezed sauerkraut to the skillet with the softened onions, one handful at a time.
8. Add the caraway seeds, brown sugar, chicken stock, and cooking sherry to the skillet.
9. Combine all the ingredients in the skillet thoroughly, ensuring the sauerkraut is evenly coated with the liquids and seasonings.
10. Heat the mixture to a slow boil, then immediately reduce the heat to low and simmer gently, uncovered, until almost all the liquid has evaporated.
11. Simmer for approximately 30-40 minutes, stirring occasionally to prevent sticking and to ensure even cooking. The time may vary depending on the heat and the amount of residual moisture in the sauerkraut. The sauerkraut should be tender and the liquid reduced to a thick glaze.
12. Serve immediately.

Expert Tips & Tricks

• Bacon drippings: Don’t have bacon drippings? Butter or olive oil can be substituted, but the bacon drippings add a distinct smoky flavor that complements the sauerkraut beautifully.
• Sweetness Adjustment: Taste the sauerkraut during the last 10 minutes of cooking. If you prefer a sweeter taste, add another half-tablespoon of brown sugar.
• Squeezing the Sauerkraut: Don’t skip the squeezing step! This is crucial to prevent the sauerkraut from being too watery. However, don’t squeeze it bone dry – a little moisture is needed for proper simmering.
• Low and Slow: The key to truly flavorful sauerkraut is low and slow cooking. This allows the flavors to meld together and the sauerkraut to become wonderfully tender. Rushing the process will result in a less developed flavor.
• Deglazing: If any bits stick to the bottom of the pan during cooking, use a little more chicken stock or sherry to deglaze, scraping up any browned bits for extra flavor.
• Wine Substitution: If you don’t have cooking sherry, a dry white wine like Riesling or Gewürztraminer will also work well.

Serving & Storage Suggestions

This Bavarian Sauerkraut is fantastic served hot as a side dish with roasted pork, sausages, or even as a topping for hot dogs and bratwurst. It pairs exceptionally well with mashed potatoes and dumplings.

• Serving: For an elegant presentation, garnish with a sprinkle of fresh parsley or caraway seeds before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken stock or water if needed to prevent it from drying out. You can also microwave it in short intervals, stirring in between, until heated through.
• Freezing: While not ideal, you can freeze leftover sauerkraut in an airtight container for up to 2 months. The texture may be slightly softer after thawing. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	159 kcal	–
Calories from Fat	23 kcal	–
Total Fat	2.7 g	4%
Saturated Fat	1 g	4%
Cholesterol	2.6 mg	0%
Sodium	1038.8 mg	43%
Total Carbohydrate	15 g	4%
Dietary Fiber	4.3 g	17%
Sugars	7.2 g	–
Protein	2.3 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan: Substitute the bacon drippings with olive oil or vegetable oil. Ensure the chicken stock is replaced with vegetable broth.
• Spicy: Add a pinch of red pepper flakes to the skillet along with the caraway seeds for a touch of heat.
• Fruity: Add chopped apple or pear during the last 15 minutes of cooking for a sweeter, fruitier flavor.
• Juniper Berries: A few crushed juniper berries added at the beginning of the simmering process will impart a classic Bavarian flavor.
• Wine Kraut with Pork: Add browned pieces of pork shoulder or pork belly to the sauerkraut during the simmering process for a heartier dish. Adjust cooking time to ensure pork is fully cooked.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded onions instead of chopping my own?
A: While pre-shredded onions can save time, freshly chopped onions offer better flavor and texture.

Q: My sauerkraut is too sour. What can I do?
A: Soaking and squeezing the sauerkraut helps reduce sourness. You can also add a touch more brown sugar to balance the flavors.

Q: Can I make this in a slow cooker?
A: Yes, you can! Sauté the onions in a skillet first, then transfer everything to a slow cooker and cook on low for 4-6 hours.

Q: Is it necessary to use cooking sherry?
A: No, you can substitute a dry white wine like Riesling or Gewürztraminer, or even apple cider vinegar for a slightly different tang.

Q: Can I add other vegetables to this dish?
A: Absolutely! Shredded carrots, diced celery, or even sliced mushrooms can be added to the skillet along with the onions for added flavor and texture.

Final Thoughts

Don’t be intimidated by sauerkraut! This Bavarian Wine Kraut recipe transforms a simple ingredient into a truly special dish. The combination of tangy sauerkraut, sweet brown sugar, and aromatic caraway seeds, all simmered to perfection in sherry and chicken stock, creates a symphony of flavors that will delight your taste buds. I encourage you to try this recipe and discover the magic of Bavarian cuisine. Feel free to experiment with variations and make it your own. Serve it alongside your favorite German dishes or as a unique side for any meal. Guten Appetit!