Miller's German Sauerkraut Recipe

Name: Miller's German Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh sauerkraut, from the barrel or 2 (1 lb) jars sauerkraut, three if not tightly packed; 14 lb fairly fat pork or 14 lb pork belly (optional); 1 ½ tablespoons lard, no substitutes; 1 medium onion; 18 dried juniper berries; 1 apple; boiling water, to cover; 2 teaspoons salt; 1 ½ tablespoons flour; 1 medium raw potato (finely grated); ¼ cup cold water

Servings: persons

2 lbs fresh sauerkraut, from the barrel or 2 (1 lb) jars sauerkraut, three if not tightly packed
14 lb fairly fat pork or 14 lb pork belly (optional)
1 ½ tablespoons lard, no substitutes
1 medium onion
18 dried juniper berries
1 apple
boiling water, to cover
2 teaspoons salt
1 ½ tablespoons flour
1 medium raw potato (finely grated)
¼ cup cold water

1
Wash and drain the sauerkraut.
2
Simmer the kraut slowly in hot lard for about 5 minutes, turning often with a fork until it has absorbed the melted lard.
3
NOTE: When using fresh sauerkraut from the barrel, add boiling water with 2 tsp.
4
salt just to cover the sauerkraut.
5
Cover.
6
Simmer slowly two hours and then after two hours proceed as below to complete cooking.
7
NOTE: When using canned or bottled sauerkraut, add enough boiling water with 2 level tsp.
8
of salt just to cover sauerkraut.
9
Proceed Immediately as below.
10
Peel onion, leave whole.
11
Peel and slice apple.
12
Salt pork.
13
Add pork, onion, apple and juniper berries to Kraut.
14
Simmer slowly, covered, 1 hour or until pork is done.
15
Mix flour with 1/4 cup cold water.
16
Peel and finely grate raw potato.
17
Add flour/water mixture and potato.
18
Mix well and add to sauerkraut.
19
Simmer for an additional 10 to 15 minutes.
20
Salt to taste.
21
Miller's German Cookbook.

3899

kcal

Calories

222

Fat

Carbs

430

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs fresh sauerkraut, from the barrel or 2 (1 lb) jars sauerkraut, three if not tightly packed, 14 lb fairly fat pork or 14 lb pork belly (optional), 1 ½ tablespoons lard, no substitutes, 1 medium onion, and more.

Yes, Miller's German Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miller's German Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions