Beer Bacon Sauerkraut
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Richly flavored and tangy, this Beer, Bacon and Caraway Sauerkraut recipe is an easy way to pump up any bag of sauerkraut, and works as a great condiment on hot dogs, sandwiches and more!
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Easy and flavor packed Beer Bacon Sauerkraut!
Sauerkraut, the stinky stepchild of hot dog condiments, happens to be one of my favs. Sorry, not sorry. Even as a child, I got down with the kraut. It’s tangy and tart, and completes the perfect hot dog at your favorite street vendor, and makes the Rueben sandwich the perfectly balanced masterpiece that it is. It’s perfect on its own, but add some beer, bacon, onion and caraway seeds and you’re on a whole new level of flavor (Welcome to Flavortown?).
This intensely flavored sauerkraut is great on hot dogs, grilled German sausages, in Rueben sandwiches, spare ribs and sauerkraut and in my Rueben Egg Rolls. Just a few simple steps and you’re sauerkraut is the star condiment at your next Oktoberfest or BBQ.
Can I omit the beer in the sauerkraut?
Sure! The beer flavor is excellent here, but you could sub in some chicken or vegetable stock here and it would still be a pretty tasty way to incorporate all that bacon and caraway flavor
Do I need to use fresh / bagged sauerkraut?
The same portion of canned or jarred sauerkraut would work as well, but the bagged variety yields a better flavor and texture in the final product.
What to make with the sauerkraut
I love to use this sauerkraut on grilled brats or sausages, with pork spareribs or loin, or in my Rueben Egg Rolls!
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If you make my Beer, Bacon and Caraway Sauerkraut, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
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Beer Bacon Sauerkraut
- 1 32 oz bagged sauerkraut*
- 1 small onion
- 3 strips of bacon
- 1 16 oz. lager style beer
- 1/2 tsp caraway seeds
- Add bacon and onion to a 5 quart saucepan over medium-low heat. 2. Cook, stirring occasionally until bacon starts to release fat and onions start to sweat, 2-3 minutes (do not fully cook bacon). 3. Add the sauerkraut and it’s liquid, caraway seeds and beer and stir to combine. 4. Cover pan with lid and simmer on low heat for 1 hour, stirring occasionally, until sauerkraut takes on a rich golden color and most of the liquid is evaporated.
Jarred or canned sauerkraut is OK for this recipe as well, you just may need to watch it an add water (about a cup or so) as it cooks so it doesn’t dry out.
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