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July 2018
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Smoky Red Sauerkraut w/ Dark Beer

Sauerkraut is a lovely side dish or topping that is often just pulled out of the can or bag, heated up and plopped down as a here you have it side. This is fine and dandy but it is a bit boring so I encourage you to try this smoky kraut dish that goes great with grilled, smoked or seared meats, especially pork, duck and other rich meats.

Even if you think you don’t like sauerkraut, you must try this, it will blow your mind what kraut can be!

This one has a subtle sourness with a nice smoky overtone with depth since the smoky paprika and ancho has different smoky profiles, the winter ale adds a slight malty sweetness and adds to the smoky rich flavor, if you don’t have a winter style ale, use any malty dark or brown ale or lagar, jut don’t use something to “coffee or chocolate” flavored (porters or stouts) for this one, it will cover up some of the more subtle flavors.

  • 2 cups of good sauerkraut mostly drained
  • 1 white onion sliced
  • Several cloves garlic diced
  • 1 Tbls smoky paprika
  • 1 tsp ancho chili powder
  • Salt and pepper to taste
  • 1 cup winter ale (dark) I used Redhook Winter Ale

Add a little olive oil to a small cast iron pan or heavy skillet, over medium heat add onions and cook until softened, about 5 or so minutes. Add garlic and cook down for another 3 minutes. Add sauerkraut and a little bit of its juices (2 Tbls worth or so) also add the paprika and chili powder and a little s & p, cook down until almost all the kraut juice cooks out then add the beer and increase heat a bit until beers comes to a boil, then reduce heat and simmer until beer is cooked down to about 1/3 of the original amount, stirring on occasion. Taste and adjust spices and s & p as needed.



if you want to make your own small batch sauerkraut, look here! It is pretty easy to do!

I made this with seared off pork chops with a similar spice rub, will be posting soon…


with the full meal!

with the full meal!

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