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Nutrition Facts
Serving Size 1 (258g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 317
Calories from Fat 221		(69%)
Amount Per Serving		%DV
	Total Fat 24.6g	37%
	Saturated Fat 11.0g	54%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 1589mg		66%
Potassium 381mg		10%
Total Carbohydrate 15.8g		5%
	Dietary Fiber 3.4g	13%
	Sugars 9.9g
Protein 9.2g		18%
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Recipe #127838 | 35 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Stacky5
Jun 28, 2005

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!

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon minced garlic
1 (16 ounce) can sauerkraut, undrained
1/2 cup water
2 tablespoons dark brown sugar
1 tablespoon red wine vinegar
6 frankfurters (or kosher-style beef franks)

Directions

1
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.
2
Add sauerkraut, water, brown sugar and red wine vinegar; Mix well.
3
Bury franks in kraut.
4
Cover and simmer until liquid has evaporated, about 1/2 hour.
5
Serve with warm, buttered, crusty bread.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Main Ingredient > Vegetables
Main Ingredient > Meat > Pork
Preparation > Time to Make > < 60 mins
Preparation > Simple > Beginner Cook
Dietary > Kosher

Featured Reviews for This Recipe

From: Lauralie41

On Nov 13, 2008

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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From: AuntSana

On Jul 29, 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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From: Sue L

On Jun 11, 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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From: blancpage

On Apr 27, 2007

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!