Beer-Braised Hot Dogs with Braised Sauerkraut

The truth is that we didn’t really follow this recipe very strictly, though I’d like to try it again with a little more fidelity to the recipe.  Instead of the sauerkraut simmered in dark beer, Janette prepared it in a more classic way: simmered in butter.

This is from the really great July 2009 issue of Bon Appetit.

INGREDIENTS

Sauerkraut  3 cups refrigerated sauerkraut, rinsed, drained 1/2 cup dark beer (such as porter) 1 tablespoon dark brown sugar pepper, to taste

Hot dogs: 1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer 2 tablespoons sugar 6 all-beef hot dogs 6 grilled hot dog buns mustard

PREPARATION

For sauerkraut:
Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat for 5 minutes. Season with pepper.

For hot dogs:
Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.