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Franks and Sauerkraut (M, TNT)
Source: Grandma Florence Whitman
Serves: 6

4 cups sauerkraut
2 cups canned tomatoes
1/2 cup brown sugar or granulated sucralose-type sweetener to taste
1 pound kosher hot dogs cut up in 1" pieces, or 1 package cocktail franks

Mix all the ingredients together in a heavy saucepan, and simmer uncovered for one hour.

Adjust the seasoning and serve.

Poster's Notes:
Maxine Wolfson asked about stretching the Thanksgiving turkey. Agree with the writer who indicated that you should serve another meat dish. My mother-in-law always served a version of charcroute. She called it hot dogs and sauerkraut and is a legacy that cuts the turkey fat like nothing else. It's a must for my kiddos, and will be proudly displayed (and eaten with a great deal of relish) at my family Thanksgiving table.

Joan Nathan's grandma also brought this over from the Old Country. She seems to think it might have come from some sort of German family dish from Alsace–-maybe Charcroute Garni. Talk about saving time with shortcuts. From Charcroute Garni to franks and sauerkraut. Grandma Florence did hers this way.

I have always liked is hot dogs with sauerkraut, When the Whitman Family gathers for Turkey Day, just as she did, I always serve this as a side dish. It cuts through the greasy roast turkey taste like a hot knife through butter (so to speak).

Posted by Gloria Whitman

Nutritional Info Per Serving: N/A