Franks and Sauerkraut Paprikash

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

  • 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

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.

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  • Mark

    I know there’s a Polish store around here somewhere. I’ll have to find out where it is. A guy at work used to bring me Kielbasa and in return I would give him my homemade sauerkraut. I liked making it. I didn’t really much like eating it though.
    Making beer is more fun and I enjoyed drinking that more than eating the kraut. Go figure.

    I would do a spicy sausage though…just because.

  • 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.

  • 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.

  • Marybeth

    Terrific recipe! I’ve been making this for a couple of years now, and it is one of our favorite dishes! I usually cut my franks or sausages small and saute them off and drain, as some sausage can be greasy. When the onions are done, I push them to the side and throw the garlic and spices on the bottom of the pan for 20-30 seconds as this intensifies their flavors. Be careful not to let the spices burn! Have your broth ready to add quickly.

  • Leslie

    I made this over the weekend with Bratwursts. Very delicious!

  • wendi


    So all I had on hand was whole milk cream on top organic plain yogurt. It was a delicious substitute for the sour cream. My kids 2 and 4 loved the brauts cooked in it. Wouldn’t really eat the sauerkraut and potatoes, but loved the sausages. I absolutely loved it all. Thank you.

    Great! Thanks for letting us know. :-) ~Elise

  • wendi

    Do you think I could use plain yogurt instead of sour cream?

    It might work. I would recommend using full fat yogurt if you are substituting. ~Elise

  • dawn

    Your picture came out great! I made this and my sauce was a lot whiter than yours and not so photogenic. Did you add in less sour cream? My sauce was a bit thicker too. I loved it though. It was so good the next day.

    With photography, lighting is all important. And with this dish, the paprika is what gives the sauerkraut color. ~Elise

  • MaryBeth

    This dish was so good! My husband and I love any recipe that calls for hot dogs, but we decided to use Knockwurst for this recipe. I ate the leftover sauerkraut with boiled potatoes today for lunch.

  • Jeanne

    What a great pic and delicious recipe. I served sauerkraut and German bratwurst over the weekend and you’ve just reminded me what my sauerkraut lacked: caraway seeds!

  • rene

    Penzey’s carries different types of paprika. I used 1 1/2 tsp. sweet and 1/2 tsp. half sharp. What do you use? Thanks, Rene

    A lot of stores just carry paprika with no distinction. We have both sweet and hot Hungarian paprika and use whatever we feel in the mood for or makes sense, given the sausages we are using. A mix like what you described works great. ~Elise

  • Janet

    I do have one question…what’s the best way to heat up the leftovers?

    In a saucepan on the stove, or in a non-metallic bowl in the microwave. Just don’t let it boil. ~Elise

  • Colleen Nicholson

    I read your recipe and my mouth watered, I read the comments and got eager to make my own saukraut, but how? All advice/recipes are welcome. I thank you in advance. Colleen

  • Carolyn

    I made this last night with irish was great..I also added thickly sliced yukon gold potatos and let it all cook together..the broth really gave it alot of flavor..and loved the sour cream at the end..

  • Jessie

    I find that homemade sauerkraut tastes sooooo much better then the store brought. The store brought sauerkraut is basically only good for putting on hot dogs, not for cooking with Kielbasa.

  • Janet

    OMG. SO good!!!

  • Dawn

    Gosh that looks good. I am the only one in the house that likes hot dog & kraut. I swear I have the only husband in America that does not like hot dogs & kraut.
    But I’m game for making a dish all for me! Great recipe…thank you!

  • 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

  • Ramona

    Elise, only you could capture sauerkraut and sausages so deliciously. You should honestly pursue a career as a food stylist and photographer. All your pictures are mouth watering.

    Thanks Ramona! Yep, sauerkraut is a bit challenging to photograph, got a lucky shot with this one. ~Elise

  • 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!

  • April

    This looks good and so simple! My husband is also a sauerkraut connoisseur, so he will love it!

  • Shannon

    I have actually tried this recipe before and it is very delicious. I love sauerkraut and I normally make this dish with kielbasa! Thanks for sharing this recipe!

  • Thom

    I’ve always loved one-pot potatoes, kraut, kielbasa and fluffy dumplings. But, this takes it up a notch and can’t wait to try it (with kielbasa (hot dogs should only be served on rolls or wrapped in cornmeal…I thought you knew that (LOL))).

  • Marc @ NoRecipes

    Yumm this reminds me of traveling through central Europe.