Side Dishes
This German sauerkraut with potato recipe brings hearty, comforting flavors to your table with crispy potatoes and tangy fermented cabbage that balance perfectly.
Standing on a step stool in my grandmother's kitchen in Sicily, I learned how simple ingredients can create something extraordinary—now I'm sharing my refined version of this classic German dish, where the secret lies in slow cooking the sauerkraut with juniper berries and bacon until it's rich and flavorful.
The crispy potatoes add a satisfying texture contrast that makes every bite worth savoring.
The beauty of this recipe is in its simplicity and versatility—just a few key ingredients transform into a complete meal. You'll start by sautéing onions and bacon (or vegan bacon for a plant-based option) until golden, then simmering the sauerkraut with carrots and juniper berries until tender and aromatic.
Meanwhile, the potatoes boil until they're perfectly crispy on the outside and tender inside, ready to be mashed or left whole for extra texture. The result is a dish that's both comforting and sophisticated, perfect for family dinners or cozy weeknight meals.
What makes this recipe truly special is the harmony of flavors—tangy sauerkraut meets savory bacon, while the crispy potatoes add a satisfying crunch.
The juniper berries lend a subtle piney note that elevates the dish beyond basic sauerkraut and potatoes, creating something that feels authentically German yet approachable for home cooks. Whether you're serving it as a side or a main dish, this recipe delivers restaurant-quality results with minimal effort.
Pair it with roasted meats or serve it as a standalone dish for a hearty meal that feels like a warm hug on a chilly evening.
The crispy potatoes and tangy sauerkraut create a balance that's both comforting and exciting, proving that simple ingredients can deliver extraordinary flavors. Let's get cooking!
Ingredients for german sauerkraut recipe with potato
Simple ingredients transform into a hearty German classic with crispy potatoes and tangy fermented cabbage.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsmoked Bacon 🥓 | 8 oz | Thick-cut preferred, chopped |
| Yellow Onions 🧅 | 1 whole | Medium, thinly sliced |
| Sauerkraut 🥬 | 1 ½ lbs | Unopened, jarred preferred |
| Carrots 🥕 | 3 medium | Peeled, sliced into rounds |
| Russet Potatoes 🥔 | 2 lbs | Medium, cut into chunks |
| Juniper Berries 🌿 | 1 tsp | Crushed, fresh or dried |
| Bay Leaves 🍃 | 2 whole | Fresh, for infusion |
| Black Peppercorns 🌶️ | 1 tsp | Coarsely crushed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | For crispy potato coating |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
The sauerkraut is the foundation—look for unopened jars with a strong, tangy aroma. Bubba's or Reimer's brands are reliable choices, but any quality sauerkraut works. Juniper berries are key for that authentic German flavor; find them in the spice aisle or at specialty stores. The bacon should be thick-cut for best texture—Oscar Mayer or Applewood smoked are solid options. Fresh thyme and bay leaves elevate the dish beyond basic seasoning, so don't skip them if you have them on hand.
No juniper berries? Substitute 1/2 tsp ground allspice for depth. Using vegan bacon? Tempeh bacon or coconut bacon works well—just increase the amount by 20% to match the smoky flavor. The carrots can be swapped for parsnips or celery root if preferred. For a quicker version, pre-cooked bacon bits save time, though fresh is always better. The potatoes should be cut evenly for consistent crispiness—Russets or Yukon Golds are ideal.
This dish reheats beautifully—store in airtight containers for up to 5 days. For extra crispy potatoes, reheat in a skillet with a splash of water to restore texture. The sauerkraut mixture can be made ahead and kept in the fridge for 3 days before adding the potatoes. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss everything (bacon, onions, sauerkraut, potatoes, carrots) into one skillet, let it bubble, and walk away. The bacon renders its own fat, so no extra oil needed.
- Crispy-Soft Contrast: That first bite? Crispy bacon edges, tender potatoes, and tangy sauerkraut all in one forkful. Honestly, the way the carrots caramelize into the mix? It’s the kind of flavor that makes you pause mid-chew.
- Leftovers That Don’t Suck: Between us, most sauerkraut dishes either get mushy or turn sad in storage. Not this one—the potatoes stay firm, the bacon stays crispy when reheated, and the tang cuts through like a fresh start. I’ve fed a crowd with this for three days straight.
- Budget-Friendly Feast: A whole meal for under $10, and it stretches across lunches, dinners, and even breakfast hash the next morning. The bacon’s the splurge, but the sauerkraut and potatoes make it stretch farther than any takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for German sauerkraut with potato
Here's the method to achieve perfectly crispy potatoes alongside tangy, aromatic sauerkraut.
Cook the Bacon and Prepare Aromatics
In a large Dutch oven, cook the 8 oz chopped unsmoked bacon over medium heat until it renders about half its fat and becomes crispy, which takes approximately 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the rendered fat in the pot.
In the same pot, add the 3 tbsp extra-virgin olive oil and swirl to coat. Add the 1 whole medium yellow onion, sliced thinly, and cook for 5-6 minutes until softened and beginning to caramelize at the edges. Stir in the 3 medium peeled carrots, sliced into rounds, and cook for another 3 minutes until they just begin to soften.
Build the Sauerkraut Base
Add the 1.5 lbs sauerkraut to the pot, breaking up any large clumps with your hands. Stir in the 1 tsp crushed juniper berries, 2 whole bay leaves, 1 tsp coarsely crushed black peppercorns, and 1.5 tsp salt. Cook over medium heat for 5 minutes, stirring occasionally, until the sauerkraut begins to soften and release its natural juices.
Pour in just enough water to moisten the sauerkraut—about 1 cup—and stir. The mixture should be slightly saucy but not watery. Add the reserved crispy bacon back to the pot and stir to combine. Simmer uncovered for 10 minutes to allow the flavors to meld and the sauerkraut to become tender.
Prepare the Crispy Potatoes
While the sauerkraut simmers, cut the 2 lbs russet potatoes into 1-inch chunks. In a separate large skillet, heat 1 tbsp extra-virgin olive oil over medium-high heat. Add the potato chunks in a single layer and cook undisturbed for 4-5 minutes until they develop golden-brown spots on the bottom. Flip and cook another 4-5 minutes until crispy on all sides.
Transfer the crispy potatoes to a plate and set aside. In the same skillet, add the remaining 2 tbsp extra-virgin olive oil and heat over medium. Add the 1 tbsp chopped fresh thyme leaves and stir for 30 seconds until fragrant. Remove from heat and set aside.
Combine and Finish
Return the crispy potatoes to the skillet with the thyme-infused oil and toss to coat evenly. Add the potatoes and their oil to the sauerkraut mixture in the Dutch oven. Stir gently to combine, ensuring the potatoes are well-coated in the tangy sauerkraut and bacon mixture. Simmer over low heat for 5-7 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed, adding a pinch more salt or black peppercorns if desired. The potatoes should be crispy on the outside while the sauerkraut remains tender and slightly saucy. Serve immediately, ensuring each portion has a balance of crispy potatoes, tangy sauerkraut, and crispy bacon.
Pro Tips For Making German Sauerkraut Recipe With Potato
- CRANK THE HEAT FOR BACON: Your bacon won’t render properly if you start slow—get that skillet screaming hot before adding it. I used to cook it on medium and ended up with greasy, under-crisped bacon that ruined the whole dish. High heat in the first 3 minutes seals the fat and gives you crispy edges.
- RINSE THE SAUERKRAUT—BUT NOT TOO MUCH: Drain and rinse the sauerkraut to cut the acidity, but don’t drown it. A quick 30-second rinse under cold water removes excess brine without washing away flavor. Over-rinsing turns your dish bland, and nobody wants that.
- CUT POTATOES LARGE AND UNIFORM: Skip the small cubes—go for 1.5-inch chunks. They’ll cook through evenly without turning mushy, and the bigger size holds up better in the pot. I learned this after serving a batch where half the potatoes were gluey and the other half was still raw.
- ADD CARROTS LAST, THEN BASTE: Toss the carrots in just before serving and let them soak up the bacon fat for 2-3 minutes. A quick splash of the pan’s juices over everything at the end seals in flavor—like a mini glaze. Sounds odd, but it makes the dish taste richer without extra effort.
Flavor customization for this recipe
Sweet & Smoky
For a caramelized twist, add 2 tbsp brown sugar and 1 tsp smoked paprika when sautéing the onions. This creates a sweet-smoky depth that pairs beautifully with the tangy sauerkraut.
I like to finish with a sprinkle of crushed cinnamon—just ¼ tsp—for warmth. The potatoes absorb these flavors while staying crispy, creating a delightful contrast. 🌟
Herb-Infused Brightness
Fresh herbs elevate this dish effortlessly. Toss in 2 tbsp chopped dill or 1 tbsp chopped parsley with the thyme when combining everything. For a brighter profile, add 1 tbsp lemon zest to the sauerkraut mixture—it cuts through the richness while keeping the German roots intact.
I often use this version when serving with grilled fish or light salads. ✨
Spicy Kick
Crank up the heat with 1 tbsp chopped fresh jalapeño or 1 tsp cayenne pepper when cooking the sauerkraut. For a smoky heat, swap the jalapeño for 1 tbsp chipotle powder—it adds depth without overpowering.
The crispy potatoes balance the spice perfectly, making this a crowd-pleaser for those who love a little fire. 🔥
Creamy & Rich
For a luxurious touch, stir in ¼ cup sour cream or 2 oz mascarpone cheese at the end. The creaminess softens the tang while adding a velvety texture.
I like to top with crispy fried onions—just 2 tbsp—for extra indulgence. This version feels like a restaurant-worthy upgrade while keeping prep simple. 💛
Vegan Adaptations
Skip the bacon and use 12 oz tempeh bacon—marinated in soy sauce and smoked paprika—crumbled instead. Boost umami with 1 tbsp mushroom powder when sautéing the onions.
The crispy potatoes stay the same, but the sauerkraut gets a deeper, meatier flavor without any animal products. This version proves the dish works beautifully plant-based. 🌱
Regional Twists
For a Bavarian-inspired version, add ½ cup sauerkraut juice and 1 tsp caraway seeds to the sauerkraut mixture. In northern Germany, you might see apples—½ cup diced tart apple—cooked with the carrots for natural sweetness.
Both variations keep the crispy potatoes but add local character to the dish. 🗺️
Nutrition facts
Frequently asked questions
Can I use store-bought sauerkraut or do I need to make it fresh?
Store-bought sauerkraut works perfectly for this recipe! Just look for an unopened jar with a strong, tangy aroma. Freshly fermented sauerkraut would be ideal, but quality jarred sauerkraut gives you the same flavor profile without the fermentation time. Brands like Bubba's or Reimer's are excellent choices.
How do I get the potatoes extra crispy like in restaurants?
Start with Russet potatoes and cut them into even 1-inch chunks. Cook them in batches in a skillet with medium-high heat until golden brown on all sides—about 4-5 minutes per side. The secret is patience: don't overcrowd the pan, and let them develop a deep crust before combining with the sauerkraut.
What can I serve with this dish for a complete German meal?
Pair it with grilled sausages, roasted pork chops, or braised beef for a hearty German feast. For a lighter option, try it alongside dark rye bread and a crisp German lager beer. The crispy potatoes and tangy sauerkraut balance rich meats beautifully.
Can I make this recipe ahead of time for meal prep?
The sauerkraut mixture can be made 3 days ahead and stored in an airtight container. For the potatoes, cook them fresh for best texture, but you can reheat them in a skillet with a splash of water to restore crispiness. Combine everything just before serving to keep the potatoes from getting soggy.
What's the best way to substitute bacon if I'm avoiding meat?
Use 12 oz tempeh bacon marinated in soy sauce and smoked paprika, crumbled instead. For extra umami, add 1 tbsp mushroom powder when sautéing the onions. The crispy potatoes remain the same, and the sauerkraut gets a satisfying depth without animal products.