Hot Dogs And Sauerkraut With Dumplings Recipes

SAUERKRAUT, DUMPLINGS, WITH PIGS KNUCKLES, PORK OR HOT DOGS

Steps:

• Make sure the pigs knuckles if using is clean and scraped. Pork can also be used. Add to taste. 2 to 3 pounds if using pork.
• Combine with the sauerkraut and cover with cold water.
• Cook slowly until the knuckles [or pork] are tender and well done.
• To the beaten egg, add the melted butter and water. Then sift the flour, salt and nutmeg [we did NOT use this. I am not sure how it will taste] together and combine with egg mixture. If using the baking powder put it in the dumpling mix.
• Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. You want sticky drop cookie consistency. You will need to PUSH it off the spoon but it should come off easily.
• Fifteen minutes before serving, drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. DO NOT PEEK. DO NOT OPEN THE POT. If you do you will have flat rocks.
• Rule of thumb use 1 tsp baking powder for each egg. Use water to stiffen. You might want to add it a tbsp at a time until dough is right consistency.
• Make sure the pork is cooked before adding the dumplings. IF is shreds when you cook it? It's done.

SEAFOOD HOT DOGS WITH SWEET MUSTARD SAUERKRAUT

Steps:

• Cook's Note: all ingredients should be as cold as possible.
• In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
• Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
• Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
• Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.
• In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
• To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.

SAUERKRAUT FOR HOT DOGS

Steps:

• Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.

HOT DOGS AND SAUERKRAUT

Steps:

• In a large skillet add the sauerkraut. Place hot dogs on top of the kraut.
• Cover and let simmer 15-20 minutes or until hot dogs are plump and hot.
• Serve over mashed potatoes.

PA DUTCH SAUERKRAUT DUMPLINGS

Steps:

• Make into a paste. Drop into boiling kraut.
• If your rise is not pleasing, put in more baking powder.
• I have seen recipes up to a tbsp of baking powder.
• Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
• About 12 minutes.

SAUERKRAUT HOT DOG TOPPING

Steps:

• Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs.