Beer-Braised Hot Dogs with Braised Sauerkraut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic. Ingredients:
3 cups refrigerated sauerkraut, rinsed, drained |
1/2 cup dark beer (such as porter) |
1 tablespoon dark brown sugar |
1 12-ounce bottle belgian kriek (cherry) or raspberry lambic beer |
2 tablespoons sugar |
6 all-beef hot dogs |
6 grilled hot dog buns |
mustard |
Directions:
1. For sauerkraut: Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
2. For hot dogs: Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.
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