Name: Beer-Braised Hot Dogs with Braised Sauerkraut
Yield: Makes 6
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

Photo by Kenji Toma

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.

Recipe information

Yield
Makes 6

Ingredients

Sauerkraut:

3 cups refrigerated sauerkraut, rinsed, drained

1/2 cup dark beer (such as porter)

1 tablespoon dark brown sugar

hot dogs:

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

Preparation

For sauerkraut:
Step 1
Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
For hot dogs:
Step 2
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.