admin
Hot dogs and Sauerkraut Slow Cooker. Grandpa Favorite: Incredibly simple: Only 3 ingredients. Instant access to a tasty meal.
Servings: 4-6
Ingredients
-
Hot dogs → 2 lb, cut into 1 inch round slices
-
Sauerkraut → 2 pounds, drained and not rinsed
-
Yellow mustard → 1 (4) cup (deli-type brown mustard)
Hot dogs and Sauerkraut Slow Cooker: Directions
-
Place the sauerkraut into the bottom of a 4 to 6-quart slow cooker and spread out to create a layer covering the bottom of the slow cooker. This gives a tasty tangy layer to the bed that will keep the hot dogs wet throughout cooking.
-
Put the mustard in a small bowl and stir to loosen it and then drizzle evenly over the sauerkraut. Dump a little of the mustard onto the back of a spoon and using it, gently apply the mustard to the kraut to get the flavor spread out evenly without coating all the strands entirely.
-
Sprinkle the hot dogs that have been sliced on top of the layer of sauerkraut and mustard. It is no matter whether some of the pieces sink down into the kraut; this is what makes it plump and adds the tangy flavour and the edges caramelise a little around the sides of the crock.
-
Set the slow cooker with the lid and either cook on LOW 4 to 5 hours or cook on HIGH 2 to 3 hours and the sauerkraut is very tender, the hot dogs have been cooked through and you can see some bubbling juices and lightly caramelized edges around the sides.
-
Cook the hot dogs and stir everything softly when cooked to combine the hot dogs with the juices with all the juices of the sauerkraut and the mustard. Taste and, should you like a zestier flavor, then spoon back over the top some of the juices and then serve it out of the slow cooker, in its warm setting.
Slow Cooker Cabbage and Potatoes
