Sauerkraut with Potatoes and Double-Smoked Bacon

There seems to be lot of positive buzz going around about Sauerkraut and, in our opinion, it’s about time. We both have a good percentage of German in us and grew up eating this wonderful dish, but also had to deal with the unreasonable naysayers throughout our lives, ignorantly scoffing at the vinegary smell and potentially gassy aftermath. For all of you sauerkraut-haters out there, it’s time give this magical food a try and start reaping all of its benefits, tasty flavor and unique texture included.

Sauerkraut with Potatoes and Double-Smoked Bacon

Sauerkraut is getting buzz because it is LOADED with probiotics, vitamins A & C, and has cancer-fighting properties as well. This recipe is even better because we added potatoes, paprika and double-smoked bacon. Since potatoes grow underground they soak up a ton of minerals and nutrients from the soil. Paprika also has a significant amount of nutritional properties and, believe it or not, bacon is even good for more than just the soul. This hearty meal is PERFECT for these cold winter months when your body wants warm, cooked foods that come from the ground and are good for your gut.

The Grooves

This playlist features songs inspired by the ingredients and a few traditional polka songs as well. As usual, we tried to incorporate a variety  for a nice mix of music while you get yo’ sauerkraut on.

The Grub

The ingredients are pretty easy to come by – especially in Cleveland. We picked up the potatoes and double-smoked bacon (Dohar Meats Stand) at the West Side Market. You can get sauerkraut at most grocery stores, the Cleveland based Wake Robin Fermented Foods OR you can even make your own! The cooking process is pretty simple as well.

Sauerkraut with Potatoes and Double Smoked Bacon - Ingredients


  • 1 large jar sauerkraut (about 24 oz.)
  • 1.5-2 lbs. white potatoes
  • 1/4-1/2 lb. double-smoked bacon
  • 1 tbs paprika

{NOTE}  Unlike a more complex dish, adding more of one ingredient won’t throw off the recipe too much. So for example – If you LOVE bacon, by all means, add more bacon.


  1. Preheat oven to 350° F.
  2. Drain liquid from sauerkraut, fill with jar/container with water and drain once more. (Don’t squeeze down the kraut – you still want SOME liquid)
  3. Wash potatoes and quarter them.
  4. Cut double-smoked bacon into small pieces (see picture below).
  5. Place all of these ingredients into a dutch oven, sprinkle with the paprika, give the mixture a few stirs, put on the cover and place in the oven.
  6. Bake for 30 minutes, take out to give a few stirs and place back in oven for another 30.
  7. Enjoy the jams while you wait and it should be ready to enjoy after an hour. If you’re unsure, test a couple potatoes with a fork to make sure they are cooked through.

Double-Smoked Bacon       Sauerkraut with Potatoes and Double-Smoked Bacon - Ready to bake!

We hope you enjoy this healthy and flavorful dish, in addition to the grooves. Depending on how many friends/family/strangers you are serving, you may have leftovers (like we did). You can always make bratwurst the next day and top it with some kraut and/or fry up the kraut enhanced-potatoes to eat on the side.


4 thoughts on “Sauerkraut with Potatoes and Double-Smoked Bacon

    • Thank you for stopping by our blog! I’m not sure we can help on the tutoring side, but we LOVED the video! Super impressive. Tell him to keep it up!

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