How To Make Authentic German Sauerkraut

500 g fresh wine sauerkraut (without any spices or additives) from the jar or can

0,3 l vegetable broth, water or white wine; you can use 50% water and 50% dry white wine

1 medium sized onion

50 g smoked Speck (smoked German bacon)

1 tbsp lard or clarified butter

1-2 bay leaves

3 juniper berries, black peppercorns, caraway seeds (optional)

1 splash white wine vinegar

Sausages (Wiener Sausages, Bratwurst, Knackwurst)

Cut bacon into small cubes.
Peel onion, chop it very fine.
With a fork remove Sauerkraut from the jar, tear it apart, it should not have any clumps.
Place in big pot.
Add bay leaves, pepper and juniper berries (you also can put these ingredients into a small spice bag and add it to the sauerkraut).
Heat lard or butter.
Add onions and bacon, saute until transparent.
Add Sauerkraut, salt and pepper to taste, fill up with liquid until it is covered.
Depending on what Sauerkraut you are using the cooking time may vary.
From the jar it takes on low heat 20-30 minutes. Raw Sauerkraut takes more than 1 hour. If the Sauerkraut is not pre-cooked the cooking time can extend up to 1 hour. Add the white wine vinegar at the end but just a little splash.
Taste it, and if needed add more salt and pepper.

Course🍚Side Dish

Diets🥩Carnivore...

Category🍽️Side Dish

Cuisine🇩🇪German

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyEasy ⏰ 1h