Warm Sauerkraut with Bacon and Apples (Krautsafat mit Speck und Äpfeln)
Is there a way to transform store-bought sauerkraut into a dish worthy of serving with a hearty German meal?
Why This Recipe Works
For a robust sauerkraut side dish recipe using prepared sauerkraut, we preferred the fresher flavor and texture of sauerkraut sold in sealed bags in the refrigerator deli sections of well-stocked supermarkets. By comparison, canned and jarred versions looked and tasted lifeless. Rinsing and draining the sauerkraut before cooking was beneficial—the finished dish tasted cleaner and more vibrant than when made with sauerkraut that had only been drained. To create a foundation of flavor for our sauerkraut recipe, we sautéed onion in butter along with some bay leaves for herbal notes and juniper berries for their pine-like aroma and then added a grated Granny Smith apple for tanginess, brown sugar for sweetness, bacon for smokiness, and chicken broth for moisture and to round out the flavors in our warm sauerkraut recipe.
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