Prepare to elevate your culinary experience with a dish that effortlessly blends the savory depth of bacon, the piquant tang of sauerkraut, and the sweet embrace of sautéed apples. This tantalizing recipe for Sauerkraut with Bacon & Sautéed Apples takes humble, store-bought sauerkraut and transforms it into an extraordinary side dish or versatile topping. Forget everything you thought you knew about traditional sauerkraut; this version is rich, flavorful, and surprisingly easy to make. We’re talking about that familiar, pre-packaged sauerkraut found in the refrigerated section of your local supermarket—yes, that very one will become the foundation of this incredible creation.

Many reputable brands offer quality refrigerated sauerkraut, and for me, Kissling’s has always been the go-to choice. Having grown up in the Philadelphia area, it’s the brand my mother consistently used, fostering a culinary tradition I proudly continue. Her sauerkraut was legendary in our family gatherings—a dish so delicious it was almost creamy, with a subtle sweetness that perfectly balanced the inherent tartness of the fermented cabbage. It was more than just food; it was a taste of home, a connection to our heritage.

While I cherish a quickly scribbled recipe from my mother, its details are, admittedly, quite vague. However, a recent discovery of a recipe from Ian Knauer, renowned cookbook author and host of the PBS show The Farm, offered a guiding light. His approach to “Sauerkraut & Apples” bore a striking resemblance to my mother’s traditional method. Therefore, while my recipe is adapted from Ian Knauer’s masterful formula, it is undeniably steeped in and inspired by the cherished flavors of my mom’s cooking, bringing a touch of heartwarming nostalgia to every spoonful.

Essential Ingredients for this Awesome Sauerkraut Dish

Crafting this delightful and flavorful dish requires a careful selection of ingredients that combine to create its signature sweet, savory, and tangy profile:

• Refrigerated Sauerkraut: This is the backbone of the dish. Opt for a good quality brand, ideally from the refrigerated section of your supermarket, as it tends to have a fresher, crisper texture. Rinsing it thoroughly helps mellow its tartness slightly, allowing other flavors to shine through beautifully.
• Smoked Bacon: A critical component that adds a deep layer of savory, smoky flavor and a delightful crispy texture. The rendered bacon fat is also essential; it’s used to sauté the onions, significantly deepening the overall taste profile of the dish.
• Onion: Sautéed until tender and golden, onions provide a foundational sweetness and aromatic depth that perfectly complements the sauerkraut and apples. They caramelize slightly, adding another layer of complexity.
• Fuji Apples: Chosen for their firm, crisp texture and balanced sweetness, Fuji apples hold up remarkably well during the simmering process. They contribute a delightful, juicy counterpoint to the sauerkraut’s tang, softening just enough to meld with the other ingredients.
• Dry White Wine: This ingredient serves multiple purposes: it deglazes the pot, capturing all the delicious fond left from the bacon and onions, and adds an acidic brightness and complexity to the simmering liquid. A good quality dry white wine (like a Sauvignon Blanc or Pinot Grigio) enhances the overall flavor profile without overpowering it.
• Dark Brown Sugar: A crucial touch of sweetness is needed to balance the inherent tartness of the fermented cabbage. Dark brown sugar is preferred over white sugar as it offers a richer, molasses-like note that adds depth and warmth.
• Kosher Salt & Freshly Ground Black Pepper: These are essential seasonings. Kosher salt provides a clean, pure saltiness, while freshly ground black pepper adds a subtle kick, bringing all the intricate flavors into perfect harmony. Adjust to your personal taste.
• Salted Butter: Used primarily for sautéing the apples destined for the topping, salted butter adds a luxurious richness and helps promote beautiful caramelization, giving the apples a lovely golden hue and enhanced sweetness.
• Fresh Dill Weed: A vibrant, herbaceous garnish that provides a refreshing aroma and a subtle anise-like flavor. Sprinkled over the finished dish, it brightens the overall presentation and adds a final, fresh dimension that beautifully ties all the elements together.

The true beauty of this recipe lies not only in its exquisite flavors but also in its simplicity and the remarkably “hands-off” cooking time. While there’s a small amount of initial prep work to get the ingredients ready, once they are combined and simmering, the pot takes care of the rest. This dish practically cooks itself, allowing you to attend to other tasks, entertain guests, or simply relax while the rich, comforting aromas fill your kitchen. It simmers gently for a full hour, transforming the humble ingredients into a tender, flavorful, and cohesive masterpiece that requires minimal intervention.

Crafting the Perfect Sauerkraut with Bacon & Apples

Let’s dive into the simple yet rewarding steps to create this incredible side dish:

• Begin by cooking the bacon pieces in a robust, heavy pot (a Le Creuset 5.5 Quart Dutch Oven is an excellent choice for its even heat distribution) over medium-high heat. Cook until the bacon is beautifully well-done and satisfyingly crispy. This crucial step not only crisps the bacon but also renders out its flavorful fat, which is the foundation for the dish’s rich taste.
• Once cooked to perfection, carefully remove the crispy bacon bits from the pot using a slotted spoon or spatula. Transfer them to a side dish and set them aside for later; they’ll add a delightful textural contrast and an extra burst of flavor at the very end.
• Pour off most of the rendered bacon fat, leaving approximately 2 tablespoons in the pot. This residual fat is packed with savory goodness and will be utilized to sauté the onions, further enhancing the dish’s depth.
• Add the thinly sliced onions to the pot with the remaining bacon fat. Sauté them over medium heat, stirring occasionally, until they become wonderfully tender and take on a beautiful golden hue, which typically takes about 5-7 minutes. This gentle caramelization adds a deep, sweet foundation to the dish.

• Once the onions are perfectly golden and fragrant, it’s time to introduce the star ingredients: the thoroughly rinsed and drained sauerkraut, the thinly sliced apple pieces (which have been peeled and cored for seamless integration), and the dry white wine. Give everything a good, thorough stir to combine all the elements, ensuring they are evenly distributed.
• Bring the mixture to a gentle boil, then reduce the heat significantly to a low simmer. Cover the pot tightly, allowing the flavors to meld and deepen over time. For approximately one hour, the dish will simmer gently, transforming the firm sauerkraut into a wonderfully tender, almost creamy consistency, and infusing the apples with the savory, tangy broth. Stir occasionally to prevent any sticking and to ensure even cooking and flavor development.

• After the hour of simmering, the sauerkraut and apple slices will have achieved a wonderfully tender and harmonious consistency. This is the perfect moment to stir in the dark brown sugar, along with the kosher salt and freshly ground black pepper. These additions will fine-tune the delicate balance of sweet, savory, and tart flavors, elevating the dish to its ultimate deliciousness.
• Finally, reintroduce those delightfully crispy bacon bits you set aside earlier. Gently mix them into the warm sauerkraut mixture until they are well incorporated. The bacon adds a delightful crunch and an extra layer of smoky flavor, completing the main dish with a perfect textural and taste contrast.

The Finishing Touch: Perfectly Sautéed Apples

While the main sauerkraut dish is undoubtedly delicious on its own, adding the freshly sautéed apple topping elevates it to another level of culinary artistry. This step is entirely optional, especially if you’re pressed for time, but the visual appeal and delightful textural contrast it adds to the final dish are truly remarkable. The good news? It takes just a few minutes to prepare. And here’s a little secret for an even more rustic and appealing look: you don’t even need to peel the apple for this part! The skin offers a beautiful pop of color and an additional layer of texture that enhances the overall experience.

Once your rich and flavorful sauerkraut with bacon is ready, transfer it to a beautiful serving dish. Then, artfully arrange the warm, glistening sautéed apples over the top, creating a stunning visual contrast. Finish this masterpiece with a generous sprinkle of fresh dill. This final garnish not only adds a burst of fresh flavor but also brightens the presentation, making the dish as appealing to the eye as it is to the palate. The combination of textures and aromas is simply irresistible.

I’m confident that my mom would wholeheartedly approve of this adaptation of her cherished recipe. While her parents emigrated from a small town in Hungary, near the Austrian border, her traditional family recipes definitely leaned more towards German culinary culture. She always served her sauerkraut warm, a custom commonly found in German cuisine, which is precisely how this delightful dish is best enjoyed. It’s a taste that transports you to comforting, old-world kitchens, filled with the aroma of slow-cooked goodness.

Creative Ways to Enjoy Sauerkraut with Bacon & Sautéed Apples

Once you’ve experienced the delightful flavors of this Sauerkraut with Bacon & Sautéed Apples, you’ll find yourself pondering the endless possibilities for enjoying it. This versatile dish is far more than just a side; it can be a star in its own right, enhancing a variety of meals and creating new favorites!

• Classic Pairing with Meats: This dish is exceptionally delicious when served alongside robust main courses such as succulent roast pork, crispy pork knuckles, or grilled sausages. The tangy and slightly sweet sauerkraut beautifully cuts through the richness of the meat, creating a perfectly balanced and incredibly satisfying bite.
• Gourmet Hot Dog Topping: Don’t overlook its incredible potential as a gourmet topping for frankfurters! Especially when those hot dogs are grilled to smoky perfection, a generous spoonful of this warm, sweet-and-savory sauerkraut mixture elevates a simple hot dog into a truly memorable culinary experience. It’s a game-changer for backyard barbecues.
• Standalone Delight: Honestly, this dish is so flavorful, complex, and deeply satisfying that you might just want to enjoy it all by itself. Its rich profile makes it a comforting and complete meal for a light lunch or a delightful snack.
• Freezing for Future Feasts: Good news for meal preppers and those who appreciate convenience! This sauerkraut dish freezes exceptionally well. Portion any leftovers into small, airtight containers once cooled, and you’ll have a ready-made, flavorful side or topping at your fingertips whenever a craving strikes. It’s perfect for those busy weeknights or unexpected guests, offering a taste of homemade comfort with minimal effort.

The Ultimate Burger Transformation: A Sauerkraut Burger Experience

If you happen to have some of this incredible sauerkraut with bacon and sautéed apples lingering in your fridge the next time you fire up the grill for burgers, prepare for a culinary revelation that will change your burger game forever:

• Begin by lightly toasting your brioche buns until golden and slightly crisp. Then, generously coat their cut sides with your favorite special burger sauce—whether it’s a classic aioli, a tangy secret sauce, or a spicy sriracha mayo, this layer adds another dimension of flavor.
• As your juicy burger patties cook to your preferred doneness, melt a generous slice of good quality Swiss or Gruyere cheese directly onto the burger. Let it get wonderfully gooey and slightly browned, creating a delicious, melted crown.
• Now, it’s time to assemble your masterpiece: Start with the coated bottom bun, then layer on some extra crispy bacon slices for added crunch and irresistible saltiness, followed by the cheesy burger patty.
• Next, add a truly generous layer of your homemade Sauerkraut with Bacon & Sautéed Apples. This is the star of the show, bringing its unique blend of sweet, tart, and savory to every single bite, creating a burst of complex flavors.
• Finally, cap it off with the coated top bun. Take a deep breath, savor the anticipation, and prepare to bite into what will undoubtedly become your new favorite burger. The harmonious combination of flavors and textures will create a symphony on your palate, leaving you craving more.

5 from 1 vote

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Sauerkraut with Bacon & Sautéed Apples

Adapted from Ian Knauer. Inspired by my mom.

Transform that tart, crispy, store-bought sauerkraut into a creamy, flavorful side dish with a hint of sweetness. Serve it warm alongside pork or sausages, or use it as a delicious topping for burgers and sandwiches.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

Sauerkraut with Bacon

• 8
  ounces
  smoked bacon, cut into small pieces
• 1
  large onion, thinly sliced vertically
  (1 cup / about 6 ounces)
• 4
  pounds
  refrigerated sauerkraut, rinsed & drained
• 2
  Fuji apples, peeled, cored & thinly sliced
  (about 5 ounces each)
• 1
  cup
  dry white wine
• 4
  tablespoons
  dark brown sugar, tightly packed
• 1/2
  teaspoon
  kosher salt
• 1/2
  teaspoon
  freshly ground black pepper

Sautéed Apples & Garnish

• 1
  Fuji apple, cored & thinly sliced
  (about 5 ounces)
• 2
  tablespoons
  salted butter
• 1
  tablespoon
  snipped fresh dill weed

Instructions

Sauerkraut with Bacon

1. In a 4- to 5-quart heavy pot, cook the bacon pieces over medium-high heat until they are well-done and crispy. Remove them from the pot with a slotted spoon or spatula and set them aside. Pour off all but 2 tablespoons of the bacon fat.

2. Add the sliced onion to the pot with the reserved bacon fat and sauté for about 5 minutes or until golden, stirring occasionally. Stir in the drained sauerkraut, apple slices, and wine. Bring to a gentle boil. Reduce heat; simmer, covered, for about 1 hour or until the sauerkraut is very tender, stirring occasionally.

3. Stir in the dark brown sugar, kosher salt, and freshly ground black pepper. Add the reserved crispy bacon bits and gently mix until well incorporated. Transfer the warm sauerkraut to a serving bowl and prepare for garnishing.

Sautéed Apples & Garnish

1. Core and thinly slice one Fuji apple (no need to peel for this topping, as the skin adds texture and visual appeal). Melt salted butter in a small saucepan over medium heat. Add the apple slices and sauté until they are just softened and lightly caramelized on the edges, about 3-5 minutes. Sprinkle these beautiful sautéed apple slices over the sauerkraut dish, then finish with the snipped fresh dill weed. Serve warm and enjoy!

Recipe Notes

For the best texture and flavor in both the main dish and the topping, use firm, sweet-tart apples like Fuji, Gala, Honeycrisp, or Red Delicious varieties. These hold their shape well during cooking and offer a balanced sweetness.

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If you loved this recipe and are looking for more fantastic side dishes to complement your meals, be sure to check out these other flavorful options: