Sauerkraut w/ Bacon & Apples

Sauerkraut w/ Bacon & Apples

Reminiscing about the blaring music from the oompa band and overflowing steins as the entire bier haus congregation cheers in unison.  Prost!  The good times in Munich…

It’s probably counterproductive to devour a German feast immediately after our boxing class but we only had 2 days left this month.  Carpe diem!

I searched high and low for the perfect sauerkraut recipe and I kept stumbling upon juniper berries as one of the ingredients.  Being a novice cook, I was not at all familiar with this spice and how easy, or difficult, it is to track them down.  To my good fortune, I was perusing the spices at Whole Foods and voilà! (It just dawned on me that I’ve used German, Latin and French all in one blog.  And this concludes another one of Dhale’s useless revelations.)

This recipe is derived from Emeril Lagasse with only a few of my own modifications.  It turned out to be so deliciously successful that I managed to convert my sauerkraut-hating  boyfriend into a fan.  And how amused he was when I told him the entire meal was cooked in beer!


10 bratwurst
2 lbs. sauerkraut, drained
3 bottles of dark beer
1 red onion, julienned
1 yellow onion, julienned
5 cloves of garlic, minced
8 slices of bacon
3 apples (peeled, cored and cut into large chunks)
1 tsp black peppercorn
1 tsp juniper berries
2 Tbsp brown sugar
salt & pepper to taste
  1. Using a toothpick, puncture the bratwurst several times.  Poach them in 3 bottles of beer and red onions for about 5 minutes.  Remove the bratwurst and set aside.  Reserve the beer and red onions.
  2. Cook the bacon in a medium-sized pot.  Set aside and drain on a paper towel.  Reserve the bacon grease.
  3. Using the same pot with reserved grease, saute the yellow onions until tender.  Add garlic and apples.  Saute for 5 minutes then add bay leaves, peppercorn and juniper berries.  Saute another 5 minutes.
  4. Add sauerkraut, sugar, salt and pepper.  Saute for 5 minutes.  Add reserved beer and red onions.  Stir mixture thoroughly.  Simmer for 1-1 1/2 hours, uncovered.
  5. Grill the bratwurst until the casings are lightly crisp and brown.  Crumble bacon and add to sauerkraut.

Serve with assorted mustard and plenty of ice cold beer.  We decided to turn up the dork level and blasted German folk music during our feast!  The good times in Manhattan…

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