Hot Dogs and Sauerkraut

When I was growing up every Friday night was hot dog night. It was a night we all looked forward to, especially my father. He adores hot dogs. I believe they are his favorite food group.  Simply put if you put a plate of hot dogs and beans in front of him, you have served him his all-time favorite supper.

He's 91 and they have not killed him yet.  I know that hot dogs get a bad rap, but he's been enjoying them for almost a century now and has lived to tell the tale. 

Even so they are not something I would recommend a steady diet of. But there are healthier options available to us today than in days gone by.

 

Over in the U.K. when I first moved there, the only hot dogs you could get came in a can or a jar.  I will just say upfront, most disgusting things ever.  EVER!  Blecch.

You can get smoked frankfurters now, but most of the time when you get a hot dog at a BBQ or some such it is likely to be a sausage, grilled and tucked into a bun. I was really disappointed about that.  I craved a real hog dog, like the ones I had grown up with.

It was worth a trip to Germany to find one. Their frankfurters are so delicious, and that is what you can now find in the British chiller cabinets.  German frankfurters.  I believe the canned and jarred ones are an acquired taste, one which I never acquired.

 

Occasionally my mother would cook sauerkraut and pop in some hot dogs as the meat.  They were always over cooked, but did lend a nice smokey quality to the kraut.

This recipe I am sharing with you today was adapted from one I found on a page called Plowing Through Life.  It sounded delicious.

I did take the liberty of cutting the recipe in half so that it feeds a smaller group of people. I confess, I ate two of them. (Naughty me.) Yes, they were that good.

They tasted like what I have always supposed a street cart hot dog to taste like.  Smoky and delicious. The bun soft inside and toasty outside.  A bit of thinly sliced raw onion on the bottom.  Honey mustard on top and that kraut.   Sigh  . . .  perfection.

If you enjoy hot dogs and you like sauerkraut you will love these!

 

WHAT YOU NEED TO MAKE HOT DOGS AND SAUERKRAUT

Just a few simple ingredients.  Buy what you love and love what you buy.

• 1 TBS light olive oil
• 8 ounces (1/2 pound/227g) sauerkraut, drained
• 8 ounces (1/2 pound/227g) frankfurters
• 1/2 TBS soft light brown sugar
• freshly ground black pepper
• pinch red pepper flakes (optional, I did not add)
• Toasted buns and condiments to serve

 

I used a fresh locally produced sauerkraut for this. I did drain it very well and I rinsed it.  The original recipe had called for salt to be added. I did NOT add salt as I figures frankfurters and sauerkraut were salty enough without adding more!

I used all beef frankfurters. You can use whatever type of frankfurter you enjoy.  Chicken, turkey, pork, etc.  I am partial to all beef dogs.

I wish I had access to Costco hotdogs, but alas I do not. 

I used the soft sided buns that are a real favorite down here in the maritime provinces.  I believe they are also available in New England.  They are what I grew up with and what I prefer.

 

HOW TO MAKE HOT DOGS AND SAUERKRAUT

Such a simple thing to do with such a delicious result. I may never be happy with a regular hot dog again!

Heat the oil in a skillet over medium high heat.

Turn down to medium and add the sauerkraut and hot dogs, placing them in one layer.

Sprinkle with the brown sugar, and dust with freshly ground black pepper, as well as pepper flakes, if using.

Cover tightly and cook for five minutes.

 

Remove the cover, give the kraut a stir and flip the hotdogs.

Cover and cook for a further five minutes until the sauerkraut is lightly browned and the hot dogs are heated through.

Divide the hot dogs between toasted buns, adding whatever condiments you enjoy and topping each with 2 TBS of the cooked sauerkraut. Serve immediately.

 

I know it had only been about a week or two since I had enjoyed a hot dog, but I was really craving one and not just a hot dog, but one with sauerkraut.  This fulfilled my craving to the n-th degree. It was delicious and satisfying.

I enjoyed mine in a toasted soft sided bun, with some very thinly sliced onion on the bottom, topped with an all-beef frankfurter which I spread some honey mustard over. The sauerkraut was spooned over the hot dog and I was ready to dig in.  Hot dog heaven.

 

If you are a fan of hot dogs, or frankfurters, you might also enjoy the following options.

CROISSANT HOT DOGS - The gold standard of hot dog extravagance.  Toasted all butter croissants, filled with cheese and frankfurters. The croissants are split, filled with the cheese and toasted in the air fryer until the cheese melts. Top with the grilled hot dogs and your favorite condiments.  Delicious. A rare treat.

BAKED CHILI CHEESE DOGS - This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal! They are a real convenience meal, using store cupboard ingredients. 

Yield: 4 servings

Author: Marie Rayner

Hot Dogs & Sauerkraut

Prep time: 2 MinCook time: 10 MinTotal time: 12 Min

This easy supper entree tastes just like hotdogs from a street cart. I enjoyed mine with some honey mustard and thinly sliced raw onion on a toasted soft sided bun. Delicious!

Ingredients

• 1 TBS light olive oil
• 8 ounces (1/2 pound/227g) sauerkraut, drained
• 8 ounces (1/2 pound/227g) frankfurters
• 1/2 TBS soft light brown sugar
• freshly ground black pepper
• pinch red pepper flakes (optional, I did not add)
• Toasted buns and condiments to serve

Instructions

1. Heat the oil in a skillet over medium high heat.
2. Turn down to medium and add the sauerkraut and hot dogs, placing them in one layer.
3. Sprinkle with the brown sugar, and dust with freshly ground black pepper, as well as pepper flakes, if using.
4. Cover tightly and cook for five minutes.
5. Remove the cover, give the kraut a stir and flip the hotdogs.
6. Cover and cook for a further five minutes until the sauerkraut is lightly browned and the hot dogs are heated through.
7. Divide the hot dogs between toasted buns, adding whatever condiments you enjoy and topping each with 2 TBS of the cooked sauerkraut. Serve immediately.

Did you make this recipe?

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