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Mike Riehls

Begin summer with hot dogs


May 23, 2013
Memorial Day is the unofficial start of summer and the official start of hot dogs. Those dogs that show up at every barbecue just in case there isn’t anything for the “kids.” Who ends up grabbing the dogs? The adults. Be ready this weekend with an “adult” style topper for your favorite hot dog.

Sweet and sauerkraut is a concoction of green onion, celery and red onion tossed with sauerkraut then marinated overnight in a sweet vinaigrette. This recipe is quite old, yet it’s flavor is quite bold.

Eleanor Cunningham’s Sweet and Sauerkraut

1 - 32 oz. jar sauerkraut

32 oz. water

2/3 cup chopped green pepper

2/3 cup chopped celery

2/3 cup chopped red onion

Vinaigrette

1 cup sugar

½ cup vinegar (white, white wine or cider)

½ cup vegetable

Place sauerkraut in a sauce pot and add water. Bring mixture to a quick boil then simmer for 15 minutes. Drain throughly. Toss drained sauerkraut with chopped vegetables in a large bowl.

In a small bowl combine sugar with vinegar and vegetable oil. Mix well then pour over sauerkraut mixture and toss well. Refrigerate over night, tossing now and then. The sweet vinaigrette bounces off of the sauerkraut and the sharp flavor of the green pepper and red onion. The added crunch from the celery is a bonus.

Beyond the dog, you’ll want to top a brat or a sausage with this sweet and sauerkraut.

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