Hot Dogs and Bratwurst with Sauerkraut and Relish
The sweet-and-spicy relish that accompanies them is out of this world.
By Ree Drummond
Jump to recipe
Yields:
16 serving(s)
Prep Time:
50 mins
Total Time:
50 mins
Dress up store-bought relish with crunchy celery and pickled jalapeños, then serve it over the juiciest hot dogs and bratwurst and top with mustard and sauerkraut. Your family won't want to go back to eating them any other way.
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Ingredients
For the Sauerkraut:
- 1 Tbsp.
olive oil
- 1
small onion, thinly sliced
- 1/2 tsp.
caraway seeds
- 1/2 tsp.
mustard seeds
- 1
1-pound bag sauerkraut, drained and rinsed
- 3 Tbsp.
apple cider vinegar
For the Relish:
- 1 cup
sweet pickle relish
- 1
small stalk celery, finely chopped
- 1
scallion, finely chopped
- 1 Tbsp.
finely chopped pickled jalapeños
For the Hot Dogs and Bratwurst:
Vegetable oil, for the grill
- 8
links fresh bratwurst
- 8
hot dogs
- 4 Tbsp.
salted butter, softened
- 16
split-top hot dog buns
Yellow mustard, for serving
Directions
- Step 1For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the caraway and mustard seeds and stir to combine. Add the sauerkraut, vinegar and 1/2 cup water and bring to a simmer. Cook, stirring a few times, until the liquid is almost gone, about 10 minutes; set aside.
- Step 2For the relish: Stir together the relish, celery, scallion and pickled jalapeños in a small bowl. Cover and refrigerate until ready to serve.
- Step 3For the hot dogs and bratwurst: Preheat a grill to medium and oil the grates. Grill the bratwurst, turning occasionally, until marked and cooked through, 8 to 9 minutes. Grill the hot dogs, turning occasionally, until marked and heated through, 4 to 5 minutes.
- Step 4Lightly butter the buns, then toast on the grill, about 1 minute per side. Serve the hot dogs and bratwurst in the buns and top with mustard, the sauerkraut and relish.
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