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This is one of those recipes that you know makes perfect sense just by reading the ingredients. Or not. Whatever you decide, my family (and the talented Morris Antebi, who took the photo) will attest that this is one great hot dog. Not a crumb left. Ever.
1 (12-oz.) bottle of beer (any variety will work)
1 cup brown sugar (as your family requires)
32 ounces sauerkraut, drained
hot dog buns
4–8 Meal Mart Kielbasa Sausages (use as many as your family requires)
Set your Crock-Pot on high. Place the beer and the brown sugar in the slow cooker insert and stir until combined and melted. Turn heat to low. Add sausages and sauerkraut. Using a spoon, distribute the liquids evenly and then cover the pot.
Cook on low for 8–10 hours (overnight) or on medium–high for 4–6 hours. Serve in hot dog buns.
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