Kraut And Frankfurter Skillet

Oxmoor House
8 servings


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1/2 cup water
1/4 cup butter or margarine
1 medium potato, peeled and cubed
1 medium apple, peeled, cored, and sliced
1/2 cup chopped onion
3 (16-ounce) cans shredded sauerkraut, drained
1 teaspoon sugar
1 teaspoon caraway seeds
1/4 teaspoon pepper
1 pound cooked frankfurters, cut into 1-inch pieces


Combine water and butter in a large Dutch oven; cook over medium heat until butter melts. Add potato, apple, and onion; bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender.

Add sauerkraut, sugar, caraway seeds, and pepper; stir well. Bring to a boil. Reduce heat; cook, uncovered, over low heat 15 minutes or until liquid is absorbed. Stir in frankfurters.

Cook over low heat 5 minutes or until frankfurters are thoroughly heated, stirring frequently. Spoon into a serving dish and serve immediately.

Created date

February 2010