Cooking Sauerkraut in Beer

Quick answer

To cook sauerkraut in beer, sauté sliced onion in a little butter or oil, add drained sauerkraut and about 12 ounces of beer, and simmer gently, covered, for around 20 to 30 minutes. The beer softens the sharp tang and adds a malty, savory depth. It is a classic side for bratwurst, kielbasa and other pork sausages.

Ingredients

This basic version serves about 4 to 6 as a side:

• 16 ounces (1 pound) sauerkraut, drained
• 12 ounces beer (a lager, pilsner or mild ale)
• 1 medium onion, thinly sliced
• 1 to 2 cloves garlic, minced
• 1 tablespoon butter or oil
• 1/2 teaspoon caraway seeds (optional)
• 1 teaspoon brown sugar (optional, to soften the acidity)
• A few strips of diced bacon (optional)
• Black pepper to taste

Step by step

1. Cook the aromatics. Heat the butter or oil in a skillet or Dutch oven over medium heat. If using bacon, cook it first until it begins to render, then add the onion. Cook for about 4 to 5 minutes until the onion softens. Add the garlic and caraway for about a minute.
2. Add sauerkraut and beer. Stir in the drained sauerkraut, the beer and the brown sugar, if using. Bring to a simmer.
3. Simmer. Reduce the heat to medium-low, cover and cook for 20 to 30 minutes, stirring occasionally, so the cabbage absorbs the flavors.
4. Reduce. Uncover for the last few minutes if you want less liquid.
5. Taste and adjust. Add pepper, and a little more sugar if it is still too sharp. Salt is rarely needed because sauerkraut is already salty.

What kind of beer?

You do not need anything fancy. Reliable choices include:

• Lager or pilsner, which are clean and mild and are the most common pick.
• Amber or brown ale, which add a toasty, slightly sweeter flavor.
• Wheat beer, which adds a light, soft note.

Avoid very hoppy beers such as strong IPAs, because cooking concentrates bitterness. The same advice applies if you are choosing a beer for cooking brats in general: a mild lager or pilsner is a common, safe pick. If you prefer to avoid alcohol, you can substitute broth or apple cider, though the flavor will be different. Cooking reduces but does not completely remove alcohol, so keep that in mind when serving.

Cooking store-bought sauerkraut

Sauerkraut comes in a few forms, and handling differs slightly:

• Jarred or canned sauerkraut is usually shelf-stable and often quite salty and sharp. Draining and, if you prefer a milder dish, giving it a quick rinse in a colander helps.
• Refrigerated or bagged sauerkraut is often crunchier and tangier. It may not need rinsing, but taste it first.
• Raw, live-culture sauerkraut contains beneficial bacteria that heat will kill. If that matters to you, serve it cold instead of cooking it.

Rinsing makes it less salty and less sour but also less flavorful, so taste before deciding. Squeeze out excess liquid gently, as too much brine can make the dish overly sour.

Variations

• With apple. Add a diced apple for sweetness.
• With bacon. Cook diced bacon first and use the rendered fat instead of butter.
• With juniper or bay. A few juniper berries or a bay leaf add a traditional flavor.
• Mustard. Stir in a spoonful of grainy mustard at the end.

Cooking sauerkraut with brats

You can build a one-pan meal by simmering sausages in the same pot. Brown the brats first, then add them back to the kraut and beer to finish cooking until they reach 160°F (71°C). Our guide on cooking bratwurst on the stove covers browning and doneness. If you prefer oven cooking, see how to cook brats in the oven and spoon the kraut over the top. Kraut is equally good with fresh Polish sausage.

Storing leftovers

Cool the sauerkraut and refrigerate in a covered container. It keeps for several days and often tastes better the next day. Reheat gently until hot.

FAQ

What kind of beer to cook bratwurst in? A mild lager or pilsner is a common choice. Avoid very bitter beers.

How do I cook store-bought sauerkraut? Drain it, sauté it with onion in a little fat, add liquid such as beer, and simmer 20 to 30 minutes.

What type of beer is best for cooking? Mild, lightly hopped beers like lager, pilsner or amber ale tend to work well.

What kind of beer do you put in sauerkraut? Lager, pilsner or a mild ale are the usual options.