Preparation time: 10 minutes
Total time: 35 minutes
1 tablespoon olive oil
1 large onion, peeled, thinly sliced
Salt and black pepper
3 cups refrigerated sauerkraut, rinsed, drained
1/2 cup dark beer (such as porte)
1 to 2 tablespoons dark brown sugar
1 12-ounce bottle Belgian kriek (cherry) or raspberry beer
2 tablespoons sugar
6 all-beef hot dogs
6 grilled hot dog buns
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.
In a large skillet, heat the oil over medium heat. Add the onion slices and cook until dark golden brown. Sprinkle with salt and pepper. Meanwhile, in a separate heavy skillet, simmer the sauerkraut, beer and 1 to 2 tablespoons dark brown sugar (depending on your taste) over medium-high heat 5 minutes. Season with pepper.
To prepare the hot dogs, preheat or prepare the grill.
Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until hot dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog, caramelized onions and sauerkraut. Drizzle with reserved beer syrup. Serve with mustard if desired.
Adapted from Bon Appetit, July 2009 issue.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
Analysis per 1 hot dog.
262 calories (55 percent from fat ), 16 grams fat (6 grams sat. fat ), 18 grams carbohydrates, 7 grams protein, 661 mg sodium, 24 mg cholesterol, 1 gram fiber.