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Beer-Braised Hot Dogs with Braised Sauerkraut
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A classic summer BBQ favorite with a twist., Traditional, Rich and Easy to make.
|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 brown sugar in a heavy large skillet over medium-high heat 5 minutes. Season with pepper. Set aside
- In a separate skillet, bring the lambic beer and sugar to a simmer 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 char. Reserve the sauerkraut.
- Toast hot dog buns add a grilled hot dog, sauerkraut, a drizzle with beer syrup and top with mustard.
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