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Beer-Braised Hot Dogs with Braised Sauerkraut

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Serves 6 | 

A classic summer BBQ favorite with a twist.

Ingredients:

3 cups sauerkraut, refrigerated, rinsed and drained
1/2 cup dark beer, porter or stout
1 tablespoon dark brown sugar
1 bottle Belgian lambic, strong flavored fruit beer, 12oz.
2 tablespoons sugar
6 all-beef hot dogs
Mustard, for serving

Directions:

  1. Simmer the sauerkraut, dark beer and sugar in a heavy large skillet over medium-high heat 5 minutes. Season with pepper.  
  2. Bring the lambic beer and sugar to a simmer in a medium skillet over medium-low heat. Add the hot dogs and simmer until the dogs plump and the beer syrup coats lightly, about 8 minutes. 
  3. Transfer the dogs to a grill or grill skillet and add grill marks and char. Reserve the syrup.
  4. To use as an appetizer, cut the dogs into bite-sized pieces and serve with a bit of the sauerkraut, drizzle with a bit of the syrup and add a dollop of mustard. To serve as a sandwich, grill six hot dog buns and top each bun with a grilled hot dog and some sauerkraut, a drizzle of the syrup and top with mustard.
Cooking Method: Grill
Course: Lunch, dinner
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