Bavarian Sauerkraut Recipe
Bavarian Sauerkraut
Flavors of Germany
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 90 minutes
Difficulty: Easy
Ingredients for 6 servings
- 600 g (1 lb. 5 oz.) raw sauerkraut (Cabbage)
- 3 onions, thinly sliced
- 125 ml (1/2 cup) apple juice
- 125 ml (1/2 cup) water
- 4 tbsp. fruit vinegar
- 2 tbsp. sugar
- 2 tbsp. lard
- 10 juniper berries
- 10 white peppercorns
- 3 cloves
- 1 clove of garlic
- 1 tsp. cumin
- 400 g (14 oz.) smoked bacon
- 4 leberwüste (liver sausages)
  1. Tie the garlic, juniper berries and cloves in a piece of cheesecloth;
  2. in a large ovenproof casserole, melt the lard over moderate heat, add the onion and let cook without browning for several minutes;
  3. spread half the sauerkraut over the bottom of the casserole;
  4. add all the ingredients for the sauerkraut as well as the bacon;
  5. cover with the remaining sauerkraut; pour the apple juice, water and vinegar over top; add more water if necessary so that the liquid reaches almost to the top of the ingredients without covering them;
  6. bring to a boil on the stovetop;
  7. place in a moderate oven for 70 to 80 minutes;
  8. six minutes before the end of the cooking time, place the sausages into boiling water but do not let them boil; add to the sauerkraut just before serving.
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