Chicago Sauerkraut

This sauerkraut recipe starts with a family tradition that goes back to my aunts living in Chicago, and to my mother. Everyone who eats the sauerkraut loves it, even people who say they don't like sauerkraut! I serve it with pork roast, mashed potatoes, and gravy.


6 - 8


½ lb of bacon 1 small onion 2 cloves of garlic 1 jar of Frank's sauerkraut 1-2 TBLS brown sugar caraway seed to taste

Nutritional information

No nutrition information available


In a large (4 quart) pan brown ½ pound bacon. Drain the bacon and crumble; set aside. Reserve bacon drippings in pan. In a Cuisinart food processor, chop onion and garlic until fine. Brown chopped onion and garlic in the bacon drippings until soft. Add the sauerkraut and juice, the brown sugar, the caraway seed, and the crumbled bacon. Stir well and cook on low until most of the liquid is gone, approximately 20 minutes. It should not be completely dry; some liquid is good. Serve with roast, bratwurst, or chops.