Prep 10 mins
Cook 20 mins
A dish that transforms the all American Hot Dog back to it's European heritage as a Frankfurter. One of my low budget meals from the 1970's. Now-a-days we consider hot dogs a real treat ever since someone decided to take the fun out of eating by creating cholesterol!
- 8 slices bacon
- 1⁄2 cup onion, finely chopped
- 1 cup herb stuffing mix
- 1⁄4 cup water
- 2 tablespoons prepared mustard
- 8 frankfurters
- 1 (27 ounce) can sauerkraut, drained
- 1⁄4 cup sweet pickle relish, drained
- 1⁄2 teaspoon caraway seed
- Preheat oven to 400°F.
- Saute bacon until golden brown, drain on paper towels.
- Remove and reserve all but 2 tbsp bacon drippings, sauté onions in the 2 tbls until transparent.
- Combine onions, stuffing mix, mustard and water.
- Slit frankfurters end to end without cutting all the way through.
- Fill the slits with stuffing and coil a slice of bacon around each frankfurter.
- Add remaining bacon drippings, sauerkraut, pickle relish and caraway to a shallow 2 quart baking dish and mix.
- Top with frankfurters and bake 20 minutes or until browned.