Saurkraut and franks

[Watchfoxheadexplodes]

1 jar Saurkraut
8 franks sliced
1 can sweet peas
1 medium chopped onion
1 teaspoon brown sugar

Cook on high five minutes then simmer a half hour.

Serve individual servings with a drizzle of yellow mustard.

Mmmm

[Liberal Jesus Freak]

1. One of my favorites...

...over mashed potatoes and without the peas and sugar

[Watchfoxheadexplodes]

2. Hmm over taters

Ty for idea

[left-of-center2012]

3. When I was a kid, back in the 1950s ...

We lived in rural PA and each summer we would go to the local county fair.

We kids wanted cotton candy, and a candied apple.
My dad, who rarely drank, would have a beer.

My mom always had a hot dog on a roll with sauerkraut on top ...
and maybe a tiny bit of mustard.

[dem in texas]

4. Puppies and Hay

That's what we called it when I was a kid. It is one of my ole boy's favorites. I use "hot Links" (AKA polish sausage) with kraut, small whole new potatoes, with skin halfway removed, put in baking dish sprayed with Pam. Add some shredded cabbage, about equal to 1/4 of kraut: hint from French cookbook, cuts a little of the sour taste. Put in a little water, cover with foil and bake at 350 degrees 45 mins to 1 hour, stirring once or twice while cooking. Uncover, let cook till looks ready.- about 10 mins.

I usually have navy beans cooked to serve with this, also cornbread and beet pickles or chopped tomato.

We eat this fairly often because it is my husband's fav. I like it because it is easy and cheap! If it's too salty for you, rinse the kraut before cooking.

And yes, some good ole yaller mustard on the side!

[flotsam]

5. Anything I cook with Kraut

needs to simmer for at least 20 minutes and be allowed to cool to room temp before heating to serve. This infuses the other ingredients with a bit of tartness that is especially good in potatoes and pork.