Real German Sauerkraut and Variety Meats
Dive into the heart of German comfort food with this authentic recipe for Real German Sauerkraut and Variety Meats—a hearty, flavor-packed dish that’s perfect for a cozy family dinner or festive gathering. Featuring tender pork shoulder, smoky kielbasa, and rich pork belly or bacon, this traditional one-pot wonder is simmered to perfection with tangy sauerkraut, aromatic caraway seeds, and optional juniper berries for a distinctive depth of flavor. The addition of white wine and a savory broth enhances the dish's complexity, while optional boiled potatoes make for the perfect rustic accompaniment. Slow-cooked to bring out bold, savory notes, this recipe offers classic homemade coziness with every bite. Perfect for anyone searching for authentic German recipes, sauerkraut dishes, or hearty one-pot meals.
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Recipe Information
Ingredients
- 900 g Sauerkraut
- 500 g Pork shoulder
- 300 g Smoked sausage (like kielbasa or bratwurst)
- 250 g Pork belly or bacon
- 1 large Onion
- 2 cloves Garlic cloves
- 2 tsp Caraway seeds
- 2 pieces Bay leaves
- 6 berries Juniper berries (optional)
- 500 ml Broth (chicken or vegetable)
- 100 ml White wine (optional)
- 2 tbsp Butter or oil
- 1 to taste Salt
- 1 to taste Black pepper
- 4 large Potatoes (optional, for serving)
Instructions
Rinse the sauerkraut in cold water to adjust the tanginess if desired, then drain well.
Cut the pork shoulder into 2-3 large chunks. Slice the smoked sausage and pork belly or bacon into bite-sized pieces.
Peel and chop the onion finely. Mince the garlic cloves.
In a large pot or Dutch oven, heat the butter or oil over medium heat.
Sauté the onion in the pot until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Push the onions to the side of the pot and brown the pork shoulder chunks on all sides, about 5 minutes per side.
Add the sauerkraut to the pot, spreading it evenly over the pork shoulder.
Layer the smoked sausage and pork belly or bacon on top of the sauerkraut.
Sprinkle the caraway seeds, bay leaves, and juniper berries (if using) into the pot.
Pour in the broth and white wine (if using) to cover the contents about 3/4 of the way. Add more broth or water as needed.
Season with salt and pepper, then stir gently to combine the flavors.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and cover the pot.
Simmer for about 2 hours, stirring occasionally, until the pork shoulder is tender and the flavors are well combined.
If desired, peel and boil potatoes separately to serve alongside the sauerkraut and meats.
Once cooked, remove and discard the bay leaves (and juniper berries if used). Test for seasoning and adjust with salt and pepper if needed.
Serve the sauerkraut and variety meats hot, accompanied by the optional boiled potatoes or rustic bread.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2406 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
