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“Side dish for pork chops, sausages, bratwurst, kielbasa, etc.”
1hr 5mins

Ingredients Nutrition

  • 12 ounces beer
  • 6 tablespoons unsalted butter (3/4 stick) or 6 tablespoons olive oil
  • 4 slices bacon, uncooked and cut into 1/2 -inch-wide pieces
  • 1 small onion, cut into thin slices (3/4 cup)
  • 3 medium about 1 1/2 pounds tart apples, such as Granny Smith peeled, cored and cut into thin slices
  • 32 ounces sauerkraut, rinsed and drained (homemade or store-bought)
  • 1 teaspoon caraway seed
  • salt & freshly ground black pepper


  1. Pour the beer into a liquid measuring cup and allow it to get flat.
  2. Meanwhile, heat butter or oil (or a combination) in a large saucepan over medium heat.
  3. Add bacon and cook until fat is rendered; stir in onion and apples and continue cooking until onion and apple have softened, about 3 to 4 minutes.
  4. Add sauerkraut, using tongs to combine.
  5. Add beer and sprinkle with caraway seeds; season with salt and pepper.
  6. Once mixture begins to boil, cover and reduce heat; cook 45 minutes, stirring occasionally with tongs, until apples are quite soft.
  7. Serve warm.

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