Beer-Braised Hot Dogs with Braised Sauerkraut

By á-30

The combination of sauerkraut, sausages, and mustard is well loved in Germany—and beyond. Here, dark beer enhances the sauerkraut, and the hot.

Ingredients

• Sauerkraut:
• 3 * 3 cups refrigerated sauerkraut, rinsed, drained
• 1/2 * 1/2 cup dark beer (such as porter)
• 1 * 1 tablespoon dark brown sugar
• hot dogs:
• 1 * 1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
• 2 * 2 tablespoons sugar
• 6 * 6 all-beef hot dogs
• 6 * 6 grilled hot dog buns
• * Mustard

Preparation

Step 1

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

For hot dogs:
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.