Franks and Sauerkraut
4 all-beef organic frankfurters, cut into 1-inch pieces
2 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon dried dill or 1 tablespoon fresh chopped dill
2 cups sauerkraut, drained
Heat a skillet with a cover on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.
Add the franks and sauerkraut, simmer, covered, 20 minutes.
Serve with rye bread or mashed potatoes.
My Homemade Rye Bread recipe.
Cucumbers in Sour Cream
Makes About 2 Cups
2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried
Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then pat dry with paper towels.
Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.
October 7, 2020 at 8:14 am
October 7, 2020 at 8:40 am
Mmm, Sauerkraut, now you’re talking!
For the Love of Cooking
October 7, 2020 at 11:13 am
I haven’t had franks and sauerkraut in years. Yummy!
October 9, 2020 at 6:29 am
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