Grandmother’s Franks and Sauerkraut
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.
- 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
- Mix all the ingredients together in a heavy saucepan. Simmer uncovered for 1 hour.
- Adjust the seasoning and serve.