“It’s a marriage of your heritage!” Justin said when I made this on Saturday.
It’s true. Who else would eat sauerkraut (I’m half German) with BBQ sauce (I’m half Southern)?
It’s at the end of winter and early spring where we start eating more weird foods. I’ve still got sauerkraut I made and canned last summer, and I can still get free range, grass-fed beef from a local farmer. Honestly, though, I didn’t make this recipe up. I found it one day on the internet and I’ve adapted it for our own use and meat consumption. If you like sauerkraut and BBQ, this is definitely worth trying. If you don’t like either of them, I wouldn’t recommend it. But it is easy. Really really easy.
1 lb. ground beef, preferably grass-fed free range
2 medium onions, halved and thinly sliced
2-3 C. drained sauerkraut (I use 3 cups, since I can it in 3-cup jars.)
2 C. tomato juice
1 C. light brown sugar
1/2 C. BBQ sauce
Mix everything together. Bake at 350 for one hour or until cooked and no longer watery. (It may or may not be watery depending on your oven, the size of the onions, etc. Honestly, I don’t drain my sauerkraut and my oven humbly overestimates its temperature, so I have to bake it for more like an hour and a half.)
This is really good served with mashed potatoes or grits. Yes, sauerkraut with grits. I should write a book.