Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhance this dish.

Ingredients for Sauerkraut:
3 cups Vlasic® sauerkraut, rinsed and drained
1 cup Abita® Amber beer
1 tbsp Steen’s™ cane syrup
salt and black pepper to taste
granulated garlic to taste

Method for Sauerkraut:
In a medium saucepot, simmer sauerkraut, beer and syrup over medium-high heat until beer is reduced by 75%, 10–15 minutes. Season to taste with salt, pepper and granulated garlic. Remove from heat and set aside.

Ingredients for Hot Dogs:
6 all-beef hot dogs
1 (12-ounce) bottle fruit-flavored beer (such as strawberry or raspberry)
2 tbsps sugar
6 grilled hot dog buns

Method for Hot Dogs:
In a large saucepot, bring beer and sugar to a simmer over medium-high heat. Add dogs and simmer 8 minutes or until dogs are plump and beer syrup coats lightly. Using tongs, transfer dogs to grill and cook 5–7 minutes, reserving syrup in saucepot. Toast bun 1 minute on grill. When ready to serve, place a grilled dog in bun, top with sauerkraut and drizzle lightly with reserved beer syrup. You may wish to serve with Creole mustard as an option.












































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