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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!
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!
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.
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!
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.
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.
I made this over the weekend with Bratwursts. Very delicious!
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
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
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
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.
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
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
I made this last night with irish bangers..it 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..
OMG. SO good!!!
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
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.
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!