- 2 lb. bag sauerkraut, drained - Never buy sauerkraut in a can!!!
- 1- 3" cube salt pork, finely cubed (can be found near the bacon)
- 2 Tb. flour
- Salt & freshly ground pepper to taste
- Pinch of sugar
- 1 onion, finely chopped
- 2 Tb. butter
I take the rind out after it has browned.
With a slotted spoon, remove salt pork and add to sauerkraut. Add flour to remaining fat in the pan and cook for 2 to 3 minutes until lightly browned.
For the Hot Dogs: I put the hot dogs in a saute pan with about 1/2 inch of water. Cover and steam about 10 minutes. Remove cover and let the liquid evaporate. As the water evaporates, toss in 1 Tbsp. butter; fry until hot dogs are crisp and caramelized.
The chopped onion is optional. Fry in butter until golden brown. Add to sauerkraut.
Simmer on low for 30 minutes.
Thanks mom xx
This sounds wonderful we love kraut on our dogs so I am sure this will be a keeper!ReplyDelete
Great recipe. Thanks for sharing on THIS WEEK’S CRAVINGS. The theme this week is “HUSBAND’S Cook”, please come back and share a HUBBY recipe post if you have oneReplyDelete
Next week (MONDAY) is an “Incredible Edible Egg Recipes” on THIS WEEK’S CRAVINGS, we hope to see you agian!