Skillet Sauerkraut with Bacon and Sauteed Apples

This tempting dish of Sauerkraut with Bacon & Sautéed Apples starts with store-bought refrigerated sauerkraut—the kind packaged in a clear plastic bag. Several brands work well; the author grew up using Kissling’s, and that tradition informs this recipe. The goal is to transform tart, crisp sauerkraut into a creamy, slightly sweet side that complements pork, sausages, burgers, or sandwiches.

Inspired by a recipe from Ian Knauer (cookbook author and host of The Farm) and adapted from a family recipe, this preparation balances savory bacon, tender onions, and apples simmered with sauerkraut and white wine. A topping of quickly sautéed apple slices and a sprinkle of fresh dill make an attractive and flavorful finish.

What ingredients you’ll need for Sauerkraut with Bacon & Sautéed Apples

• Smoked bacon – cut into small pieces. Chilling the bacon briefly makes it easier to dice.
• Onion – thinly sliced vertically; white, yellow, or sweet onions all work.
• Refrigerated sauerkraut – rinse and drain before using.
• Fuji apples – peeled, cored, and thinly sliced for the braise; reserve one unpeeled apple for the sautéed topping. Fujis are sweet and hold up well to cooking.
• Dry white wine – adds acidity to brighten and balance the flavors.
• Dark brown sugar – provides a rich, caramel-like sweetness to counter the sauerkraut’s tartness.
• Kosher salt and freshly ground black pepper – to taste (reduce amount if substituting table salt).
• Salted butter – to sauté the topping apples.
• Fresh dill weed – snipped for garnish.

This recipe requires a bit of prep but becomes largely hands-off once it begins to simmer. Everything cooks together gently for about an hour, giving you time to prepare other dishes or relax at home.

Sauerkraut with Bacon & Sautéed Apples

Ingredients

Sauerkraut with Bacon

• 8 ounces smoked bacon, cut into small pieces
• 1 large onion, thinly sliced vertically (about 1 cup / 6 ounces)
• 4 pounds refrigerated sauerkraut, rinsed and drained
• 2 Fuji apples, peeled, cored, and thinly sliced (about 5 ounces each)
• 1 cup dry white wine
• 4 tablespoons dark brown sugar, tightly packed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Sautéed Apples (for topping)

• 1 Fuji apple, cored and thinly sliced (about 5 ounces) — leaving the skin on adds color and texture
• 2 tablespoons salted butter
• 1 tablespoon snipped fresh dill weed

Instructions

Sauerkraut with Bacon

1. In a heavy 4- to 5-quart pot over medium-high heat, cook the bacon pieces until well-done and crispy. Remove with a slotted spoon and set aside. Pour off all but 2 tablespoons of the bacon fat.
2. Add the sliced onion to the reserved fat and sauté about 5 minutes, until softened and golden, stirring occasionally.
3. Stir in the drained sauerkraut, the peeled apple slices, and the white wine. Bring to a boil.
4. Reduce heat, cover, and simmer for about 1 hour, stirring occasionally, until the sauerkraut and apples are very tender.
5. Stir in the brown sugar, kosher salt, and black pepper. Fold in the reserved crispy bacon bits. Transfer to a serving bowl and garnish with the sautéed apples and a sprinkle of fresh dill. Serve warm.

Sautéed Apples

1. Melt the butter in a small skillet over medium heat. Add the sliced apple (no need to peel) and sauté until just softened and the edges are lightly caramelized, a few minutes. Spoon the warm slices over the sauerkraut and finish with snipped dill.

Notes and serving suggestions

• Apples: Fuji, Gala, or Red Delicious work well; choose a sweeter apple that keeps its texture when cooked.
• Pairing: This sauerkraut is excellent with roast pork, grilled sausages, or as a topping for frankfurters. It also makes a flavorful burger topper.
• Storage: This dish freezes well. Portion leftovers into small containers for easy reheating and use as a sandwich or burger topping.
• Burger idea: Spread your bun with sauce, melt Swiss or Gruyère on the patty, layer crispy bacon, then add a generous spoonful of warm sauerkraut with the sautéed apple topping for a savory-sweet bite.

This warm, aromatic sauerkraut reflects a blend of family tradition and cookbook inspiration. The long, gentle simmer mellows the sauerkraut while the apples and brown sugar introduce a balanced sweetness. Finished with sautéed apples and fresh dill, it’s a comforting side that elevates pork, sausages, sandwiches, and burgers alike.

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