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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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)

Directions

Step 1

Rinse the sauerkraut in cold water to adjust the tanginess if desired, then drain well.

Step 2

Cut the pork shoulder into 2-3 large chunks. Slice the smoked sausage and pork belly or bacon into bite-sized pieces.

Step 3

Peel and chop the onion finely. Mince the garlic cloves.

Step 4

In a large pot or Dutch oven, heat the butter or oil over medium heat.

Step 5

Sauté the onion in the pot until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

Step 6

Push the onions to the side of the pot and brown the pork shoulder chunks on all sides, about 5 minutes per side.

Step 7

Add the sauerkraut to the pot, spreading it evenly over the pork shoulder.

Step 8

Layer the smoked sausage and pork belly or bacon on top of the sauerkraut.

Step 9

Sprinkle the caraway seeds, bay leaves, and juniper berries (if using) into the pot.

Step 10

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.

Step 11

Season with salt and pepper, then stir gently to combine the flavors.

Step 12

Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and cover the pot.

Step 13

Simmer for about 2 hours, stirring occasionally, until the pork shoulder is tender and the flavors are well combined.

Step 14

If desired, peel and boil potatoes separately to serve alongside the sauerkraut and meats.

Step 15

Once cooked, remove and discard the bay leaves (and juniper berries if used). Test for seasoning and adjust with salt and pepper if needed.

Step 16

Serve the sauerkraut and variety meats hot, accompanied by the optional boiled potatoes or rustic bread.

Nutrition Facts

Serving size	(3613.7g)

Amount per serving	% Daily Value*
Calories	4615.9

Total Fat 310.7g	0%
Saturated Fat 118.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 860.4mg	0%
Sodium 13095.4mg	0%
Total Carbohydrate 221.9g	0%
Dietary Fiber 44.3g	0%
Total Sugars 37.6g
Protein 204.4g	0%

Vitamin D 36IU	0%
Calcium 675.5mg	0%
Iron 27.8mg	0%
Potassium 8136.2mg	0%

*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.

Source of Calories

Fat: 62.1%

Protein: 18.2%

Carbs: 19.7%