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Grandmother’s Franks and Sauerkraut

Recipe courtesy of Jewish Cooking in America
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By Joan Nathan

A staple family dish I have always liked is hot dogs with sauerkraut, a recipe my grandmother brought over from Europe. When our family gathered for the Thanksgiving weekend, Friday lunch was always leftover turkey and franks and sauerkraut.

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Yield: about 6 servings

Course:
Occasion:
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Ingredients

  • 4 cups sauerkraut
  • 2 cups canned tomatoes
  • 1/2 cup brown sugar or to taste
  • 1 lb. kosher hot dogs cut up in 1-inch pieces or cocktail franks

Directions

  1. Mix all the ingredients together in a heavy saucepan. Simmer uncovered for 1 hour.
  2. Adjust the seasoning and serve.