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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.
|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|
- Simmer the sauerkraut, dark beer and sugar in a heavy large skillet over medium-high heat 5 minutes. Season with pepper.
- 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.
- Transfer the dogs to a grill or grill skillet and add grill marks and char. Reserve the syrup.
- 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.
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