Grilled Franks And Kraut Recipes
JOLEAN'S FRANKS & SAUERKRAUT
This was another one of my Mom's recipes that I thought was wonderful, although my siblings didn't care much for sauerkraut! Very inexpensive with a German flair, and in my opinion, very tasty! Especially when served with crusty, warm bread and a side of buttered noodles!
Provided by Stacky5
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 10-inch skillet over low heat, melt butter until just sizzling. Sauté onion and garlic, stirring often until wilted but not quite browned.
- Add sauerkraut, water, brown sugar and red wine vinegar; Mix well.
- Bury franks in kraut.
- Cover and simmer until liquid has evaporated, about 1/2 hour.
- Serve with warm, buttered, crusty bread.
CHICKEN FRANKS AND RED SLAW-KRAUT DOGS
Here are some fall favorites, piled into a hot dog roll. This is not your average ball park frank--but it is arm chair friendly special enough to serve up for The Series!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings, 2 franks each
Number Of Ingredients 12
Steps:
- Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more.
- While the franks are working, heat a large skillet over medium high to high heat. Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes. Pour in the vinegar. Lean back when you add the vinegar - the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.
- Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.
SAUERKRAUT SALAD
A different summer salad to serve with grilled foods. I got the recipe years ago from the label on a can of Frank's Sauerkraut. Easy to make and always a hit with those who like sauerkraut a little bit sweet. This keeps well and can be made in advance.I have cut back a bit on the sugar togive the kraut a little more tang.
Provided by redwine
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain canned kraut.Chop celery, green pepper,& onion fine. Mix vegetables into sauerkraut. Add sugar and season to taste with salt & pepper. Let stand in refrigerator to chill and let flavors blend.
Nutrition Facts : Calories 137.6, Fat 0.3, SaturatedFat 0.1, Sodium 829.9, Carbohydrate 34.2, Fiber 4.3, Sugar 29.2, Protein 1.8
GRILLED FRANKS AND KRAUT
Number Of Ingredients 4
Steps:
- 1. Place sauerkraut on a large piece of aluminum foil coated with cooking spray. Place Veggie Dogs and potato slices on top of sauerkraut. Fold foil over and crimp edges to seal package for grill.2. Place on hot grill for about 25 minutes, or until potatoes are tender, turning once while cooking.NOTE: Oven method: Follow step 1. Heat Veggie Dogs, sauerkraut and potatoes in 400°F oven for about 30 minutes or until potatoes are tender.
Nutrition Facts : Nutritional Facts Serves
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