Franks and Sauerkraut Paprikash

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Photography Credit: Elise Bauer

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.

Franks and Sauerkraut Paprikash Recipe

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  • Yield: Serves 8

Ingredients

  • 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.

Method

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.

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Links:

Hungarian Kolbászleves - smoked sausage and sauerkraut soup, with paprika and sour cream, from Pille of Nami-Nami

Showing 4 of 18 Comments

  • Dave

    I had brats and sauerkraut and decided to give this recipe a try, albeit with a few alterations:
    brats instead of franks
    22 oz Summer Ale instead of stock
    1 tsp Cayenne pepper and 1/2 tsp chili powder instead of Paprika

    I was too hungry to go to the store to refill my supply of paprika, so cayenne and chili powder it was! They kept the dish’s lovely red color while adding some heat and extra flavor lost by not having paprika. Brats always take forever to cook (and I didn’t cook them ahead of time) so I used the entire bottle of beer just to keep the moisture level up as they simmered away. After tempering in half the sour cream and tasting, I thought it was great the way it was and left the other half out.

    The end result was still fantastic. Had a consistency perfect for throwing on a bun with a thin line of dijon mustard. Next time I’m cooking my brats ahead of time, slicing them into thinner pieces, and leaving more moisture in from the sauerkraut for a more stew-like consistency (I might have been a tad overzealous with my draining).

    Can’t wait until I’m hungry again so I can have another go at the end product. Thanks for yet another delicious recipe, Elise!

  • Brenda

    Oh my Elise, you did it again! First the Strawbery Rhubarb Pie, then Grandmas Oatmeals Cookies, now this Saurkraut Wiener Meal. I think I will start a catering business, just using your recipes! Thank you, thank you, LOL! I think my husband has fallen in love with me again!

  • Angela

    Correction to my above post! I made this last night, and realized that the first time I made it, I used 2% greek yogurt, not non-fat. Made a huge difference, not in a good way, to use non-fat. I’d recommend 1 c. lowfat sour cream, 1 c. 2% greek yogurt instead.

  • Angela

    Because we’re watching the calories, I used 97% fat-free Hebrew National hot dogs, and subbed 1/2 cup reduced-fat sour cream with 1 1/2 cups nonfat greek yogurt. I’m not one to like things that taste “diet-y” and this did not at all–made a nice creamy sauce. Was a huge hit at my house, and the leftovers were fantastic too!

  • Carolyn

    I am retooling our diets and wanted to add fermented foods to our menu. Omitted the franks since we are not eating meat. Added carrots,onion,celery and dried cherries.Used yogurt rather than sour cream. Thanks for the inspiration.

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