Sauerkraut My Grandma's Way

Marsha Gardner


When we were first married my husband wanted me to make sauerkraut like his mother. She did hers on top of the stove and made dumplings on top. It was good, but nothing like what my grandmother made. Now 40 plus years later he never asks for sauerkraut his mother's way.


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2 lb
sauerkraut, slightly drained, i use the bagged variety
3 large
onions, sliced
apples, peeled and sliced
1/2 c
brown sugar, firmly packed
3-4 lb
pork roast, boston butt or spare ribs
1 tsp
granulated garlic with parsley
1/2 tsp
freshly ground black pepper
2 lb

How to Make Sauerkraut My Grandma's Way


  • 1Preheat oven to 350-degrees.
  • 2Layer slightly drained sauerkraut, sliced onions and apples in a large roasting pan. Sprinkle with brown sugar.
  • 3Sprinkle salt, pepper and garlic over pork. Lay on top of sauerkraut. Cover roaster. Bake for 1 3/4 hours.
  • 4Add kielbasa, cut into 2-3 inch pieces to roaster and continue baking for another 30 minutes.
  • 5I serve this dish just like my grandma did. Mashed potatoes, homemade applesauce and a good dark rye along with a good beer. Not the prettiest dish color wise with everything being the same color, but delicious never the less.

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About Sauerkraut My Grandma's Way

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German

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