A Beer Recipe After My Own Heart

Even though I’m only half German, my mother is 100%, through and through, so growing up I ate a ton of German-inspired foods… and loved every meal! When I saw this recipe on freep.com this morning, I simply had to share (and print it out for a meal myself!) I think my favorite thing about this recipe is that it uses not one, but two types of beer… and only takes 10 minutes to prep!

Beer-Braised Hot Dogs with Caramelized Onions and Sauerkraut

For the sauerkraut, you’ll need:

1 tbsp olive oil
1 large onion, peeled and thinly sliced
Salt and pepper, to taste
3 cups refrigerated sauerkraut, rinsed and drained
½ cup dark beer (I suggest a Schwarzbier here, which is similar to a stout)
1 – 2 tbsp dark brown sugar

Sauerkraut Hot DogFor the hot dogs, you’ll need:

12 oz of cherry lambic
2 tbsp sugar
6 hot dogs (all beef are best)
6 hot dog buns
Mustard, if you like

In a large skillet, heat the oil over medium heat. Add the onion 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 (to taste) over medium-high heat for 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 you like.

For nutritional info, see the recipe at freep.com.



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