4th of July: BEST EVER HOT DOGS!
- 1 quart sauerkraut
- 2 Tbsp. canola oil
- 1 large onion, peeled and sliced thin
- 1 Tbsp. tomato paste
- 1/2 cup water
- 12 Nat ‘n Al hot dogs or all-beef hot dogs
- 12 hot dog buns
- Ketchup, Dijon or yellow mustard and sliced Kosher pickles, for garnish
To make the sauerkraut:
Heat a saucepan on medium high heat for 30 seconds, add olive oil and onions and sauté for 8 to 10 minutes. Add tomato paste, stir and cook for 30 seconds, stirring constantly, then add 1/2 cup water. Pour the whole quart of sauerkraut along with their juice into the saucepan. Turn the heat to medium low and cook for 10 to 15 minutes.
Can be made up to 2 days before and stored in the refrigerator in and air tight container.
Make sure to serve the sauerkraut hot!
GRILLING NATE N AL SPECIALS!1
Heat an indoor or outdoor grill for 20 minutes. Score the hot dogs with a small, sharp knife by slicing 3 to 4 shallow slashes down the hot dog. Place on a hot grill for 8 to 10 minutes or until they are cooked through and are plump!
Serve with a helping of sauerkraut and your favorite condiments.
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