Ingredients
-
2
-
1
-
1/4
-
1
-
1/2
-
2
-
1
-
6
-
-
-
-
-
-
-
Directions
Jolean’s Franks & Sauerkraut, 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!, This was great. I followed the recipe exactly and it was delicious. Thank you!, 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 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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Steps
|
1
Done
|
In a 10-Inch Skillet Over Low Heat, Melt Butter Until Just Sizzling. Saut Onion and Garlic, Stirring Often Until Wilted but not Quite Browned. |
|
2
Done
|
Add Sauerkraut, Water, Brown Sugar and Red Wine Vinegar; Mix Well. |
|
3
Done
|
Bury Franks in Kraut. |
|
4
Done
|
Cover and Simmer Until Liquid Has Evaporated, About 1/2 Hour. |
|
5
Done
|
Serve With Warm, Buttered, Crusty Bread. |
