American - How to prepare canned sauerkraut recipes

Author: Lynn Harding  

Pairs perfectly with sausage, pork chops or pork burgers! A simple, quick German sauerkraut recipe, the perfect side dish for bratwurst or other sausages.

How To Cook Canned Sauerkraut

How To Cook Canned Sauerkraut
20 minutes and you have the best german sauerkraut recipe around!
Provided by: Wendi Spraker
Total time: 15 minutes
Cook time: 13 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: America
Number of ingredients: 10
  • 2 tbs butter
  • ½ onion (minced) (or 1 tsp onion powder)
  • 2 garlic cloves (minced) (or 1 tsp garlic powder)
  • 2 15 oz cans sauerkraut
  • 1 Cup chicken stock
  • 1 tsp granulated sugar
  • ½ tsp ground black pepper
  • ¼ tsp caraway seeds
  • 1 sweet apple ((Gala is a good choice) cut into small cubes ( pencil eraser size and peeled.))
  • Salt per taste
  • Calories: 86 kcal
  • Carbohydrate: 5 g
  • Protein: 2 g
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Cholesterol: 17 mg
  • Sodium: 141 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. In a medium sized saucepan over medium heat, melt the butter and then add the minced onion and garlic until softened.
  2. While the onion and garlic are cooking, drain the sauerkraut.
  3. When the onion and garlic are softened, add the drained sauerkraut, chicken stock, sugar, black pepper, caraway seeds and apple chunks.
  4. Heat over medium heat until simmering and the dish is heated through.
  5. Taste and add salt as needed.
Notes: How to Cook Canned Sauerkraut? Recipe Ready in 10 Minutes, No, canned sauerkraut does not need to be cooked. However, heating it in a pan on the stove will better flavor and texture. What is the best way

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How to Cook Store-Bought Sauerkraut

How to Cook Store-Bought Sauerkraut
Don't have time to make your own sauerkraut, follow these tips to make store-bought sauerkraut the star ingredient of your next meal.
Provided by: Matthew Eads
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American,German
Number of ingredients: 10
  • 2 lb bag sauerkraut
  • 3 tbsp reserved bacon fat
  • 1 medium Vidalia onion (diced)
  • 1 cup applesauce
  • 3 tbsp brown sugar
  • 1 tsp caraway seeds
  • 1 tsp fresh ground pepper
  • 8 Polish sausages
  • 8 buns
  • 1 jalepeño (sliced (optional))
How to cook:
  1. Light your grill or smoker and set up for indirect heat. Set temperature to 300 °F.
  2. While grill is preheating, melt reserved bacon fat in a large sauté pan over medium heat until melted. Add diced onion to the bacon drippings. Stirring occasionally, cook until translucent, about 5 minutes. Then add applesauce, brown sugar, caraway seeds, and black pepper.
  3. Stir to combine all the ingredients thoroughly and remove from the heat.
  4. Drain about one-half of the sauerkraut liquid off the sauerkraut. Add the drained sauerkraut to the onions. Stir until fully incorporated.
  5. Spread sauerkraut mixture out evenly on a medium-sized baking sheet. The idea is to form just a thin layer to ensure maximum exposure to your smoke or charcoal.
  6. Place baking sheet on the grill or smoker over indirect heat for one hour and allow the wood chunks, pellets, or charcoal to go to work. I prefer the flavor of a mild pecan smoke with sauerkraut, but use what you prefer. Add the sausages to indirect heat for the last 10 minutes of cooking time just to warm them up.
  7. Remove sauerkraut from grill or smoker. You’ll notice that all the water has evaporated and the edges of your sauerkraut are slightly crunchy.
  8. Place the sausages over direct high heat, cooking each side for about 90 seconds. You’ll see these links come alive over the fire. The color and smell are just incredible. You can also toast the buns here if you like, I prefer a little char on the bread personally.
  9. Place your grilled Polish sausages on a bun with a generous portion of our smoked sauerkraut, top with some optional mustard, and add a jalepeño slice or two if you’re up for it.
Notes: How to cook sauerkraut from a jar, I like to eat it out of the jar, or rinse it and add caraway seeds and a little sugar and cook with knockwurst or some other sausage, or top a hot dog with it,


A golden brown, bacon-spiked Sauerkraut Recipe ready for your table in about 20 minutes. Pairs perfectly with sausage, pork chops or pork burgers!
Provided by: Scott G
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
  • 2 TBSP Duck Fat or Rendered Bacon Fat
  • 1 Cup Onion,, diced (Approx ½ onion, Spanish)
  • 1 Pinch Kosher Salt
  • 2-3 Strips Cooked Bacon, diced
  • 1 LB Sauerkraut, (from a bag), drained and rinsed
  • 1 Dollop Sour Cream, (optional) to serve with
  • Calories: 176 calories
How to cook:
  1. In a large saute pan, heat the duck fat at the highest setting. When the fat shimmers and is really hot, carefully add in the onions and a good pinch of salt. Stir and allow to brown, then stir occasionally for another 5 minutes.
  2. Add in the chopped bacon, mix well.
  3. Add in the sauerkraut and mix well. Cook for 5 minutes on high, then reduce the heat to medium.
  4. The sauerkraut is ready when it is golden brown and smells delicious.
  5. Serve hot and enjoy!
Notes: Sauerkraut Recipe: It Can't Get Any Easier for the Perfect 'kraut!, Canning Sauerkraut Recipe Step one – You will need to heat your sauerkraut before filling your jars for processing. This is a hot pack method. Pour your

How to Cook Sauerkraut

How to Cook Sauerkraut
Learn how to cook sauerkraut. A simple, quick German sauerkraut recipe, the perfect side dish for bratwurst or other sausages.
Provided by: Adina
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: German
Number of ingredients: 11
  • 1 lb sauerkraut (500 g, See note 1)
  • 1 medium onion
  • 1 large apple
  • 1 tablespoon sunflower oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon black peppercorns
  • 6 cloves
  • 1 teaspoon juniper berries
  • 3 bay leaves
  • 1 large potato (about 200 - 250 g/ 7 - 9 oz)
  • 1 cup chicken stock (8.5 fl.oz/ 250 ml, See note 2)
  • Serving Size: 1 /4 of the dish
  • Calories: 186 kcal
  • Carbohydrate: 34 g
  • Protein: 5 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Cholesterol: 2 mg
  • Sodium: 932 mg
  • Fiber: 8 g
  • Sugar: 14 g
  • Unsaturated Fat: 4 g
How to cook:
  1. Drain sauerkraut
  2. Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
  3. Saute onion
  4. Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
  5. Grate potato
  6. In the meantime, finely grate the potato. Set aside.
  7. Caramelize
  8. Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
  9. Add spices
  10. Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
  11. Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.
Notes: How to Cook Prepackaged Sauerkraut, When in doubt, rinse it out. Start cooking by sautéing some onions in olive oil, then add the sauerkraut. Add roughly 2/3 to 3/4 cup of liquid per pound of
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