Kraut And Frankfurter Skillet

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. Cook over low heat 5 minutes or until frankfurters are thoroughly heated, stirring frequently. Spoon into a serving dish and serve immediately.
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