Hot dog Frankfurter with sauerkraut in onion-paprika-sour cream sauce.
When my dad told me he made “sausage and sauerkraut,” all I could think of was another recipe for pork and sauerkraut.
My dad must have sauerkraut juice in his veins by now, considering how often he eats it.
It’s easy to make, ready in just over half an hour, and wonderfully flavorful. Use your favorite hot dog, frankfurter, mild German sausage, or even tofu dog if that’s what you prefer.
Franken and Sauerkraut Paprikash
ingredients
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1 1/2 pounds frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2 inch segments
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2 tbsp butter
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2 cups chopped onion
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1 garlic clove, chopped
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2 teaspoons of peppers
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1 teaspoon dried dill or 1 tablespoon freshly chopped dill
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1 teaspoon cumin
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1 cup beef broth or chicken broth
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1 large (25 to 28 ounce) can sauerkraut, drained
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2 cups sour cream
method
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Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Melt butter, add onion, garlic and paprika, cook until onion is soft, about 5 minutes.
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Add sausage, dill, cumin and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
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Add the sauerkraut, cover and simmer for 15 minutes longer.
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Remove from heat, stir in sour cream (do not boil after adding sour cream).
Serve plain or with boiled potatoes or mashed potatoes.
