Sauerkraut and Pork Recipe with Beer

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It doesn’t have to be New Year’s Day or Oktoberfest season to enjoy a delicious sauerkraut and pork recipe! This one is super easy to make and after tasting it, you’ll want to make sauerkraut and pork again – and soon!


  • 4 fresh pork hocks
  • 6 fl oz (180ml) light beer
  • 2 quartered yellow onions
  • 12 slightly crushed peppercorns
  • 1½ tablespoons sugar
  • 2 bay leaves
  • 28 oz (800g) canned sauerkraut
  • 1 teaspoon caraway seeds


  1. Put the hocks in a large pot with the onion, peppercorns, sugar, and bayleaf.
  2. Add the beer.
  3. Add enough hot water to cover and bring the mixture to a simmer.
  4. Cover and simmer gently for 2 hours.
  5. Drain off most of the liquid.
  6. Drain the sauerkraut and add it to the pot.
  7. Sprinkle over the caraway seeds.
  8. Simmer for 30 minutes.
  9. Discard the bay leaves and adjust the seasoning if need be.
  10. You can crisp the top of the pork under the broiler at this point if you like.
  11. Serve hot.

Keywords: sauerkraut, pork, Bavarian, German