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Sauerkraut and Apples


  • 6 tbsp butter
  • 4 slices bacon cut into 1/2-inch pieces
  • 1 small onion thinly sliced
  • 3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold peeled, cored, and thinly sliced
  • 2 lbs sauerkraut drained and rinsed
  • 1 bottle (12 ounces) beer you may substitute apple cider
  • Black pepper to taste
  • ½ tsp caraway seeds


  • Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
  • Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
  • Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.