Sauerkraut and Frankfurters Recipe (Gluten Free)

By Noreen Doll.

This is an easy recipe that we had a lot when I was growing up.

It’s easy to fix, nutritious, and cheap to make.

Just simmer sauerkraut and frankfurters together and serve over mashed potatoes.

Ingredients.

29 Ounce Can of Sauerkraut

5 or 6 Frankfurters, sliced

4 or 5 Potatoes

3 – 4 Tablespoons Butter

1/4 Cup of Milk

There are 2 ways to prepare the sauerkraut. One is to use a pressure cooker and the other is to simmer it for a few hours.

It really takes time to get the sauerkraut flavor into the frankfurters.

Use the Pressure Cooker.

Place the sauerkraut and frankfurter slices in the pressure cooker and mix them. Stir in 1 can of water.

Put the lid and rocker on the cooker and heat on high until the rocker starts rocking.

Reduce heat to medium and cook for 15 minutes. Turn off the heat and let the cooker cool down by itself.

Use the Stove Top.

Place the sauerkraut and frankfurter slices in a medium pan and mix them.  Stir in a can of water.

Cover and bring to a boil, reduce heat and simmer for 2 to 3 hours. Check the water level occasionally to be sure it doesn’t go dry.

Start cooking the potatoes about 40 minutes before the sauerkraut is ready.

Mashed Potatoes.

Start the potatoes cooking as soon as you have the pressure cooker started.

Boil until tender, 20 to 30 minutes. Drain.

Mash the potatoes, add 3 or 4 tablespoons of butter, salt and pepper to taste, and 1/4 cup or so of milk.

Mash until smooth.

To Serve:

Put mashed potatoes in each bowl and spoon the sauerkraut and frankfurters over the top.

We like to add a little of the sauerkraut juice, too.

© Noreen Doll

Crafty Journal