When my father told me he had made “weenies and sauerkraut”, all I could think of was, not another pork and sauerkraut recipe. My dad must have sauerkraut juice running through his veins by this time, given how often he eats it. But this recipe, adapted from a 25-year old McCalls recipe, really is worth reporting. It’s sort of a paprikash version (sour cream and paprika) of hot dogs with sauerkraut. It’s easy to make, cooks up in little more than half an hour, and wonderfully flavorful. Use your favorite hot dog, frankfurter, mild German sausage, or even tofu-dog if that’s your preference.
- 1 1/2 pound frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2-inch segments
- 2 Tbsp butter
- 2 cups chopped onion
- 1 clove garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried dill, or 1 Tbsp fresh chopped dill
- 1 teaspoon caraway seed
- 1 cup beef broth or chicken broth*
- 1 large (25 to 28 ounce) can sauerkraut, drained
- 2 cups sour cream
If cooking gluten-free, use gluten-free stock or broth.
1 Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.
2 Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
3 Add the sauerkraut, simmer, covered, 15 minutes longer.
4 Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).
Serve plain, or with boiled or mashed potatoes.