Franks and Sauerkraut Paprikash Recipe

Yield: Serves 8.

Ingredients 1 1/2 pound frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2-inch segments 2 Tbsp butter 2 cups chopped onion 1 clove garlic, minced 2 teaspoons paprika 1 teaspoon dried dill, or 1 Tbsp fresh chopped dill 1 teaspoon caraway seed 1 cup beef broth or chicken broth* 1 large (25 to 28 ounce) can sauerkraut, drained 2 cups sour cream

If cooking gluten-free, use gluten-free stock or broth.

Method

1 Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.

2 Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.

3 Add the sauerkraut, simmer, covered, 15 minutes longer.

4 Remove from heat, stir in the sour cream (do not let the mixture boil after you’ve added the sour cream).

Serve plain, or with boiled or mashed potatoes.

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Links:
Hungarian Kolbászleves- smoked sausage and sauerkraut soup, with paprika and sour cream, from Pille of Nami-Nami