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Frankfurter and Sauerkraut Recipe

German · Main course · 30 min total

A hearty and tangy one-pan dish featuring juicy frankfurters simmered with sauerkraut, apples, and caraway seeds. Perfect for a quick weeknight dinner.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 (16-ounce) jar sauerkraut, drained and rinsed
• 1 medium apple, peeled, cored, and grated
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 8 frankfurters
• Salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and caraway seeds; cook 1 minute more.
2. Stir in sauerkraut, apple, chicken broth, brown sugar, and mustard. Bring to a simmer.
3. Nestle frankfurters into the sauerkraut mixture. Cover and cook over medium-low heat for 10 minutes, until frankfurters are heated through.
4. Uncover and cook 2-3 minutes to thicken slightly. Season with salt and pepper to taste. Serve hot.

Tips

• Serve with crusty bread or mashed potatoes.
• For extra flavor, use beer instead of chicken broth.
• Leftovers can be refrigerated for up to 3 days.

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