Ingredients

The following ingredients have 7 Servings
  • 8 natural casing hot dogs (uncured if possible)
  • 1 lb sauerkraut
  • 1 tablespoon sugar
  • 12 ounces lager beer (divided (see notes))
  • 2 thick slices of sweet onion (separated into rings)
  • 3 garlic cloves (peeled and smashed)
  • 8 hot dog buns (lightly toasted and buttered)

Instruction

  • Place the sauerkraut in a colander, rinse lightly with cold water and drain thoroughly. Transfer to a large skillet, sprinkle with sugar and add 1/2 cup of the beer.
  • Bring to a slow simmer over medium heat and cook, stirring frequently, until the beer has cooked off, 10 to 15 minutes. Remove from the heat and set aside.
  • While the sauerkraut simmers, place the onion, garlic and hot dogs in a sauté pan and pour in the remainder of the beer. Bring to a slow simmer over medium-low to medium heat. Cover and cook for 30 minutes, turning the hot dogs several times to ensure even cooking and flavor.
  • To serve, drain the hot dogs on paper towels, place in the toasted buns and top with sauerkraut.