Looking for something a little different to top those hot dogs, sausages links or even burgers for the big game, try this if you like sauerkraut! It’s a very simple way to spice up just plain sauerkraut into a tasty addition for all types of meats. Did anyone see that Oscar Meyers has a new hot dog out? It’s the bacon hot dog, hot diggity, dog diggity, just what I’ve been waiting for, more bacon!!!!!!!!!!!! Going shopping tomorrow and it’s on the top of my grocery list. I’m not overly fond of Oscar Meyer hot dogs, but I have got to try these new treats for sure!
Cooking has not been going on too much this week and baking is totally out of the question with the weather. Yesterday morn I watched out the window like a little kid, anticipating some snow which of course went all around us and dumped nothing on us but a chilling rain. I know some of you might think I’m crazy, but I still miss seeing the white stuff coming down from the sky! We never got above 39 degrees yesterday and today isn’t much better; last look at the thermometer, it was still hanging in at 40. I know some of you are wishing you were this warm but with the cloud cover, cold temps and a very muddy yard, I’m getting cabin fever just like when I lived up north! We did see a robin hanging out in the back yard at lunchtime and I’m afraid it’s gonna be an early hot spring and summer………
- 3 cans (8 oz each) sauerkraut with liquid
- 1 to 3 whole cloves (depending on taste)
- 1 bay leaf
- Sea salt to taste
- 1 cup sour cream
- 1 lb hot dogs or sausage links
- Combine the sauerkraut with the cloves, bay leaf and salt in a heavy saucepan and cook over medium heat until liquid has evaporated.
- Remove from heat and discard cloves and bay leaf.
- Add sour cream and slowly reheat over low heat.
- Cook hot dogs or sausage your favorite way and top with sauerkraut mixture.
Another adaption from an old recipe pamphlet missing it cover? Can’t wait to have this on the new bacon hot dogs! Enjoy and go Denver……………..