12 Reviews

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.

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lauralie41 November 13, 2008

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.

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Darkhunter July 29, 2008

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

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Sue Lau June 11, 2008

Really easy to put together and a nice change from regular saurkraut! My bf said that this is "pretty good!" and I thought so, too. Actually, at first I was a little concerned, as the taste didn't strike me as that great right away. Halfway through my first serving, it kind of sank in nicely though. I did have to make one change; I had no red wine vinegar, so I had to sub that with apple cider vinegar. When I was measuring the amt though, the bottle tipped kind of heavily so I dunno if that's why it overpowered the kraut so much, or if it was just b/c of the kind of vinegar it was. Either way it was better tasting the longer I ate, hehe. I saved the leftover kraut for another dinner to mix with the leftover regular kraut (I halved the original recipe for 2 ppl). But omg you should have seen how the franks absorbed the liquid, they nearly tripled in size! I laughed when I opened the lid. I will let you know how this worked out for leftovers w/kielbasa. Oh, btw, the franks I used were Omaha Steaks brand gourmet beef. Thanks so much for sharing this Stacky! :)

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blancpage April 27, 2007

Great tasting! I modified to better suit my low carb diet by eliminating brown sugar and adding a couple of splashes of balsamic vinegar. I also used cajun spiced sausage. Easy and wonderful. I bet the leftovers will be great too. Thanks for posting. Smilynn

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Smilynn March 27, 2007

Great lunch . . I used smoked brats instead of franks . . . thanks for sharing!

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Galley Wench June 17, 2006

Stacky, the recipe sounds great and the franks in the photo look delicious. Can you tell me the brand name? Thanks!

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gschwim June 12, 2006

I had this for lunch today. Very Good, thanks for submitting. Nick's Mom

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Brenda. June 11, 2006

I'm typically not wild about sauerkraut, but this recipe is an exception. The flavors blended so well, it was more like sweet/sour kraut, and very tasty. I used a real good quality beef frank and a regular hot dog bun. We'll be making this again, and I plan to make the sauerkraut when having brats next time.

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PanNan June 09, 2006

We really enjoyed this for dinner.Very tasty.

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NoraMarie June 07, 2006
Jolean's Franks & Sauerkraut