Sunday, April 3, 2011

Grandma's Sauerkraut

This is the best sauerkraut ever!  My mother always made it this way.  My best memories were always going to the stove and tasting while it was simmering...then the piece d'resistance...the sauerkraut sandwich!

  • 2 lb. bag sauerkraut, drained - Never buy sauerkraut in a can!!!
  • 1- 3" cube salt pork, finely cubed (can be found near the bacon)
  • 2 Tb. flour
  • Salt & freshly ground pepper to taste
  • Pinch of sugar
  • 1 onion, finely chopped
  • 2 Tb. butter
 Place drained sauerkraut in medium saucepan, add water to cover.  Bring to boil and then lower the heat to simmer.  While sauerkraut is simmering, place salt pork cubes in a dry pan and fry on medium heat until golden brown.

I take the rind out after it has browned.

  With a slotted spoon, remove salt pork and add to sauerkraut.  Add flour to remaining fat in the pan and cook for 2 to 3 minutes until lightly browned.

  Add to sauerkraut. Take a large spoonful of the sauerkraut and "scrape" out the pan to get all the drippings.   Season with salt and pepper.  Mom always added a pinch of sugar, so I do the same.
For the Hot Dogs:  I put the hot dogs in a saute pan with about 1/2 inch of water.  Cover and steam about 10 minutes.  Remove cover and let the liquid evaporate.  As the water evaporates, toss in 1 Tbsp. butter;  fry until hot dogs are crisp and caramelized.

The chopped onion is optional.  Fry in butter until golden brown.  Add to sauerkraut.

Simmer on low for 30 minutes.
Thanks mom xx


  1. This sounds wonderful we love kraut on our dogs so I am sure this will be a keeper!

  2. Great recipe. Thanks for sharing on THIS WEEK’S CRAVINGS. The theme this week is “HUSBAND’S Cook”, please come back and share a HUBBY recipe post if you have one

    Next week (MONDAY) is an “Incredible Edible Egg Recipes” on THIS WEEK’S CRAVINGS, we hope to see you agian!


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