The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond. Here, dark beer enhances the sauerkraut, and the hot dogs are simmered in fruity Belgian lambic.
Ingredients
3 cups refrigerated sauerkraut, rinsed, drained
1/2 cup dark beer (such as porter)
1 tablespoon dark brown sugar
1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
2 tablespoons sugar
6 all-beef hot dogs
6 grilled hot dog buns
Mustard
Directions
Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.
