kraut and weenies is a delicious and incredibly quick German dish that has a sweet and sour flavor. Serve hot with the sides of your choosing.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 (12 ounce) package pork sausage, halved and cut into 4-inch pieces
- 2 tablespoons vegetable oil butter spread
- 1 (32 ounce) jar sauerkraut, drained
- 1 teaspoon dried celery flakes
- 1 tablespoon dried minced onion
- 1 teaspoon caraway seeds
- 2 tablespoons brown sugar
- ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill sausages on the preheated grill until browned, about 3 minutes on each side. Cut cooked sausage into 1/2-inch slices.
- While the sausage is cooking, melt butter spread in a large skillet over medium-high heat. Stir in sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until sauerkraut begins to brown, about 10 minutes. Stir in sausage slices. Serve hot.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1872 mg |
| Sugars | 11 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It didn’t have much flavor.
I added an apple, used celery seed (what I had on hand) and kielbasa. It was quick and easy and quite tasty. I also used only 24 oz of sauerkraut and it made plenty!!
Tangy, little sweet, and really good.
Other than changing the ratio of meat to sauerkraut, we followed this recipe fairly closely. Used fresh onion instead of dried and celery seed instead of the flakes. Turned out great! Even I liked it and I don’t like sauerkraut very much.