Sausages and Baconized Sauerkraut

Sausages and Baconized Sauerkraut
  • Servings: 1

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About this Recipe

Street meat with an added level of bacon!


5 strips Maple Leaf Bacon
1 500mL Jar Sauerkraut
1 Onion, diced
2 heads Garlic, crushed
1 1/2 cups Apple Cider
2 tbsp Grainy Mustard
2 tbsp Dijon Mustard
3 tbsp Sour Cream
6 - 8 Sausages
6 - 8 Dempster’s Deluxe Hot Dog Buns
Salt & Pepper


Cut up your bacon into ½” strips and fry them up nice and crispy in a large frying pan.

Remove the crispy bacon and all but 2 tbsp of rendered bacon fat from your pan and toss in your diced onion and crushed garlic. Fry this around until the garlic is fragrant and the onions have gone translucent. This should only take a few minutes.

Take your sauerkraut out of the jar, strain it using a colander then add it into the pan. We don’t want the liquid its sitting in, just the wonderful sauerkraut. Add in your apple cider as well and let this simmer until all of the apple cider has reduced.

Once the cider has reduced, dump your kraut into a bowl and add your bacon back in along with the two mustards.

Stir in some sour cream to bring everything together and check for seasoning. All I needed was black pepper, but different krauts require different subtle seasoning.

Grill up your favourite sausages. I used some German bratwurst and spicy Italian sausages.

Pop your grilled sausage on a Dempster’s bun along with your baconized sauerkraut and an extra helping of your favorite mustard.


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