Franks and Sauerkraut Paprikash

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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.

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

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 8


  • 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


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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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!

  • Jasmine

    Hi Elise,

    Do you ever make your own sauerkraut? If not, what brand of sauerkraut do you usually buy?

    Hi Jasmine, we have never made our own sauerkraut, though my dad tells me it was a popular thing to do when he was growing up in Minnesota in the 30s and 40s. The brand we use is actually a jarred fresh sauerkraut from Bubbies.

  • Katie

    Ooh, this looks like a tasty upgrade for the regular Sauerkraut and Kielbasa. I’ve got some bratwurst in the fridge that I could use. Would those need to be cooked first somehow? If so, what would you reccomend? Thanks, Elise.

    PS- Send your dad to Germany and he’ll come back with liters of Sauerkraut juice!

  • Jessica

    Hi Elise,

    Beautiful name by the way, it’s the same as my mothers ;-)

    Wondering how this would turn out if I used a veg broth/stock? Have you tried it? I have a good sub for the dogs that is pretty flavorful, but I’ve found that sometimes sub’ing in the veggie broth can kill a good recipe.

    Thanks for all!

    All I can suggest is to try it. Most of the flavor is coming from the sauerkraut, the franks, the sour cream, and the paprika, so I don’t think a veg broth/stock will mess it up. ~Elise

  • Janet

    OMG. SO good!!!

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