Prep 5 mins
Cook 30 mins
This was another one of my Mom's recipes that I thought was wonderful, although my siblings didn't care much for sauerkraut! Very inexpensive with a German flair, and in my opinion, very tasty! Especially when served with crusty, warm bread and a side of buttered noodles!
- In a 10-inch skillet over low heat, melt butter until just sizzling. Sauté onion and garlic, stirring often until wilted but not quite browned.
- Add sauerkraut, water, brown sugar and red wine vinegar; Mix well.
- Bury franks in kraut.
- Cover and simmer until liquid has evaporated, about 1/2 hour.
- Serve with warm, buttered, crusty bread.
I love sauerkraut and hot dogs but I usually open a can of kraut and warm it up with the hot dogs in a skillet, no extras added. This recipe was very good and I enjoyed the sweet sour flavor. Had a 32 ounce jar of Clausen sauerkraut and Ball Park bun lenth hot dogs and instead of the 1/2 cup of water I used the juice from the kraut. Next time I will chop the onion finely as I didnt care for the larger pieces and I only used 1 tablespoon of brown sugar. Served with mashed potatoes and enjoyed my supper very much! Made and reviewed for the In Memory Of Stacky5's cookathon.
A really nice way to fix kraut and sausage or dogs. I did cut back on the sugar (personal preference), and my sister's both said I could cut back even more. Otherwise, this is a great comfort food. Served with mashed potatoes. Thnx for posting, Stacky.
This was an excellent and simple way to prepare kraut. The sauerkraut is very adaptable and I think this would be great with a mixture of wursts, such as smoked sausage, Polish sausage, chorizo, bockwurst, Mettwurst, franks or bratwurst. Thanks for sharing! ~Sue