This is a little story about how I found this incredible German Sauerkraut casserole recipe. One weekend in early October a few years ago, my husband and I had one of our little adventures. They're usually not much more than a day trip and an overnight, but still, a break from the everyday.
A generous friend offered us the use of her beautiful home for a night. It sits on a private cove on a tucked-away lake, and it's incredible. She plans to turn it into a vacation rental and wanted us to share our thoughts.
The weather was uncharacteristically yucky for that time of year, as it turned out. Cold and wet. So, instead of a walk, we went for a drive looking for something fun to eat and landed in nearby Eustis, Nebraska.
It's "The Sausage Capital" of our dear state. Eustis is very German and famous for the sausage made there. Their annual community celebration is called "Wurst Tag," which literally means Sausage Day!
We drove through the tiny, tidy downtown, looking for a cafe. Then we noticed a sign that read, "German Dinner served today 11:00-1:00." We were in adventure mode and eager to try something different.
So we thought, why not? I mean, my husband is 100% German, right? And German food is hearty, flavorful, and unique. We bought a ticket and got in line.
The German dinner in Eustis was a buffet. I always like to try a new dish, so I tasted a little dab of this interesting-looking casserole. Immediately, I grabbed a larger serving. The flavor is indescribably sweet, sour, salty, and savory all at the same time!
We all know the marriage of bacon and brown sugar is made in heaven, right? Well, I gotta tell you, the angels sang Handel's Hallelujah Chorus after my first bite of that amazing German sauerkraut casserole, and I had to track down the person who brought it!
It didn't take long to sniff out the person who provided the casserole. She is proud of her recipe! The tall, lanky lady obligingly wrote it down on a slip of scrap paper and told me it would taste best if I used her homemade sauerkraut!
What an entrepreneur! She told us she makes and sells 500 pounds of fermented cabbage annually! I may look her up and buy some if we're lucky enough to go to Wurst Tag in June!
This recipe has been shared more times than any recipe I have ever posted. Here are some of the comments:
"Man, I was nervous making this looking at those ingredients, thinking it was going to be way too sweet ….....This dish is absolutely AMAZING!!!!!!! Everything comes together so well, so delicious!!!!!!! Do not be nervous and just go for it so worth it !!!"
"I made this last night and I shared it with my daughter-in-law and I wish I had kept it all to myself Lol. It was that good and now I find myself craving it...... I will say I worried that no one would like it because the ingredients just didn't seem to go together. Happily I was so wrong."
It's easy to make and makes and incredibly good side dish with almost anything. You can add bulk sausage, browned and crumbled, or cut up smoked sausage or Kielbasa, and it will become a favorite main dish!
Do you know how some dresses don't look good on the hanger but are amazingly flattering when you try them on?
This is that kind of dish. You've got to trust me on this one. I might not have tried this casserole if I just ran across the recipe somewhere. Tomatoes and brown sugar?? Doesn't taste good on the hanger, if you know what I mean! But boy oh boy, is it ever yummy!!
This German sauerkraut casserole recipe gets off to a good start with bacon, diced and fried, and adding onion and sauteeing it in the drippings until it is tender and transparent. So far so good, right?
Simply add a quart package of fresh refrigerated sauerkraut, undrained, a can of petite diced tomatoes, drained, and both brown and white sugar. Sound crazy, I know! A 32-ounce package is a quart.
Put it in a shallow casserole dish and bake it in a 350-degree oven for about an hour. Some of the liquid will evaporate during the baking, and that intensifies all the flavors.
A very unusual combination of ingredients makes an incredibly delicious sauerkraut casserole that is salty, sweet, and savory.
Add bulk sausage browned and crumbled, or add sliced smoked sausage or kielbasa if desired before baking.
My husband is pure German on both sides of his family so I love making German food for him like German Red Cabbage, and Hot German Potato Salad!
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Thanks for sharing this article about our little town of Eustis and my Mom Nancy’s famous kraut salad. She is 81 and still going strong!
Thrilled!! We absolutely loved the German dinner!! The folks there are salt of the earth!! Wish I'd bought more noodles!!
And I should add I loved Nancy! I want to be just like her when I grow up!❤️
I make a similar dish, but I add diced apple and a dry white wine!
Now that sounds like one i need to try!! Thank you!!
Hi I just got some apple chicken sausage...from Byerlys..now I know exactly what I will do with them...and make some warm German potatoes salad to go with for a nice German fall meal!
And what time is dinner? LOL That sounds like a little bit of heaven!
Looking forward to trying this. I never met a sauerkraut I didn't like!
Me neither!!! Thank you!
[…] Very fast and easy to throw together. I bet it would be great with sausage or even hot dogs! Check out the recipe below. German Sauerkraut Casserole with Bacon and Brown Sugar Recipe […]
It's delicious!!
I've been cooking a version of this for years. I ran across the recipe in a church cookbook (NWMO). I use equal parts canned sauerkraut and tomatoes. Then I usually skip the onion and the white sugar. Boil it in a skillet or dutch pot on the stovetop until most of the juices are gone. Serve with brats and hot potato salad. It's one of the best things about the fall season.
Can I come over? 😍 My husband and I LOVE hot German potato salad!
Omg, I love this. I do mine the way my Mother did it as a side dish for Thanksgiving as a side dish on our dinner plate. It's so good with Turkey and all the trimmings. We fry the bacon crisp remove it put the sauerkraut and brown sugar until most of the liquid is gone then crumble you bacon back in it stir and the put it in a bowl and enjoy. I see there are many ways to fix it. Thank you for your way.
Connie-
I hope you had a fantastic Thanksgiving!! I am sooo sorry for the delay in responding to your sweet comment!! We've been overhauling my dreary kitchen and been doing a lot of the work ourselves so I've been a blog deadbeat for a month!! Thanks for taking time to share your methods!! I love it!!
I'm away from home but will try this as soon as I get back. I know I'll like it. Have you ever tried the Colony Inn sauerkraut recipe from the Amana Colonies in Iowa? If not, look it up! We all love it,
We are having this recipe for our evening meal! It is delicious!
Awesome!! And you didn't invite me?? 🙂
I am super stoked to make this recipe!! I pulled out my jar of sauerkraut and was thinking of 2hat i could make with it.... I just canned so many tomatoes they are coming out of my ears. So thankfully i can use a jar of them in this recipe! Ill let yall know how it turned out!!!
Can' wait to hear! I bought a pint of home-canned sauerkraut and can't wait to make this recipe again!!
Being from Vermont, I use maple syrup in place of the brown sugar and I also add sliced smoked sausage
I'm gonna try that!! Sounds amazing! Then it's a main dish you smart cookie you!
[…] 7. German Sauerkraut Casserole with Bacon and Brown Sugar … […]
[…] German Sauerkraut Casserole With Bacon And Brown Sugar […]
[…] German Sauerkraut Casserole With Bacon And Brown Sugar […]
[…] German Sauerkraut Casserole With Bacon And Brown Sugar […]
I have been making a similar recipe for years, but never really measured ingredients, until now. This is so much like the one I make, except I add cut up cooked sausage. Usually, I only make this on holidays. But we have been craving this so I have been making it more often. With the sausage it’s more like a dinner. Love it! Thank you!
Thank you, Kathie- oooh, yummy! I'll try it! That sounds amazing!
Way too sweet. I would suggest leaving out the white sugar. Otherwise, it's quite tasty.
Always modify recipes to suit your personal taste! I posted it exactly as it was given to me but I guess we have a sweet tooth! Merry Christmas!
Both my husband and I have part German heritage but had never heard of this recipe before. It is delicious and so unexpected based on the ingredients. It is baking as I write this review. Tonight it is being baked with bratwurst. The other two times I have used boneless pork cutlets and boneless chicken thighs browned and then finished with the casserole. They were both very good and am looking forward to tonight’s version.
German food is renowned for the depth of flavor and I was so lucky to stumble into this amazing recipe on that cold October day. The lady who brought it knocked my socks off!! My husband is pure german on both sides and i always ell him he can't help it!! 🤣😅
Your post was not only informative but also a pleasure to read. The flow and structure are excellent.
Wow! Thank you! You certainly made my day and filled my cup, what a wonderful thing to say to a writer. This dish is amazing, by the way, and I do hpe yo try it, thanks again!!
I totally agree! Also, i have never seen so many enthusiastic and positive comments on any recipe I've encountered on Pinterest! I happen to have a 32 oz package of saeurkraut in the fridge that is nearing its expiry date in late November. The hubs and i will never be able to consume that much saeurkraut between now and the "toss it out" date. I'm so glad i came across this recipe! Just browned my bacon and as I write this, I'm chopping my onion! I have a feeling this is going to be delicious!
Well, hello Monday morning make-my-day comment!! Thank you. I am so surprised by the positive response and longevity of this recipe! That wonderful lanky lady in Eustis Nebraska sure passed along a treasure to me! Enjoy!! It's just Papa and me at home anymore and i am happy to tell you this casserole reheats well!
DO U COVER IT OR NOT?
So sorry for the delay in answering! I was gone all day yesterday. Bake it uncovered to reduce some of the liquid.
This was outstanding! Added partially grilled bratwurst before baking! Thanks for this recipe. Will be making again soon.
You have no idea how happy that makes me feel and I am SO glad you enjoyed it! Thanks for taking some of your precious time to share with me!!❤
Sounds yummy! It says to reserve 2-3 Tbs drippings. Where does that get
used in the recipe? Am I missing something? Or does it get discarded?
NO!😮 Don't discard those flavorful drippings, they are used to saute the onion! I hope you love it as much as everyone seems to!🧡
Waaaay too much sugar, sugar is unnecessary. The only reason sugar is in the recipe,is to take the sharpness off the sauerkraut. The tomatoes alone will add an element of sweetness!
Thanks for taking time from your busy day to comment! I appreciate your input. We may try it that way some time!
I see another commenter used jarred sauerkraut. I eat an authentic German kind and wondered if jarred vs. refrigerated makes a difference. We love authentic German food. I'm adding this recipe my weekend plans! Thanks so much!
Thanks for asking and for taking the time. I think you'll like this recipe using whatever type of sauerkraut you prefer. I usually use the refrigerated pouch but sometimes I can't find it so I get a refrigerated jar. I have also used homemade sauerkraut like the lady in Eustis, Nebraska was selling. No post I have ever done has had more love and i susupect everyone makes it their way from all the comments. If you're a German food purist, use the sauerkraut you love best. I bet you are an amazing cook.
Thank you for answering so quickly. I’m in the process of making it now. What size casserole dish do I need?
My hubby and I both loved this dish! I made it almost exactly as written except I reduced the sugar to 3/4 cup and used only brown sugar. I also put the crumbled bacon on top after baking instead of incorporating it into the rest. It was fabulous, and we have decided it needs to go in the rotation. I served it with Bavarian Potato Salad. Thanks for a wonderful new recipe!
I have been making this recipe for over 40 years. This is one of my favorites. My family looks forward to it every year. I'm going to have some visitors this year who do not eat pork, so I'll make a separate batch to share using beef sausage. I'm sure it will still be a hit.
What a great story! Thank you so much for sharing!! How did you get the recipe? I wish I could reconnect with the lady I talked about in my post and tell her how many people have come to love the recipe she gave me on that cold October day! Happy Thanksgiving!
I haven't made it yet but I'm going to soon. I'm vegetarian so I'm going to use vegetarian sausage and no bacon. I'll let you know how it turns out.
I have a question. Is this freezable.
Thanks
I would be very interested to know how that works because I have family members who are vegetarian. I am unfamiliar with vegetarian substitutes for meat so I will be excited to learn! I see no reason this would not freeze but I have not tried it.Thank you so much for reaching out!!