- 1 can (15 ounces) sauerkraut, rinsed and drained
- 1/4 cup sweet pickle relish
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 1/2 teaspoon caraway seeds
- Combine all ingredients in a saucepan; cook on low heat until heated through. Serve over hot dogs. Yield: 2 cups.
Reviews for Sauerkraut Hot Dog Topping
"Delicious! Great way to use up the sauerkraut leftover from post St. Pat's Day reuben sandwiches."
"Thanks for sharing this delicious topping. It's a great change from the Coney Dogs I usually make. I'll definitely make this again."
"This recipe was delicious and perfect on brawts and hot dogs!"
"It is very good as a hot dog topping, but I loved it by itself."