Save This Recipe
We'll email this post to you, so you can come back to it later!
When I was a kid, the best nights were the ones when Mom would toss a package of hot dogs into a pan, warm up a can of sauerkraut, and make it all feel like a mini celebration. There’d be a mountain of condiments on the kitchen table—mustard, ketchup, the “fancy” relish (which mysteriously never appeared any other night), and that unmistakable tang of sauerkraut wafting through the house. Even now, just the smell of grilled hot dogs and that briny kraut can take me right back to those evenings—bare feet on cool linoleum, laughter, and, yes, probably a game show playing in the background. These days, I’ve taken that old family favorite and made it my own, with just a few easy twists. So, if you’ve got a craving for that German comfort food vibe—or just need something fast, cozy, and satisfying—you’re in the right place.
Why You’ll Love This
- Ultimate comfort food—savory, tangy, and downright craveable
- Ready in 20 minutes (just enough time to gather everyone to the table!)
- Perfect for busy weeknights, lazy weekends, or backyard barbecues
- Super customizable with endless toppings and sauces
- Brings that hearty, homespun German flavor with minimal effort
- Easy to make ahead—great for meal prepping lunches or picnics
Ingredient Notes (and Handy Substitutions!)
I don’t believe in fancy ingredient lists that require a whole grocery store scavenger hunt. Here’s what you’ll need, plus a few tips if you’re working with what you’ve got in the fridge:
- Hot dogs: Go with your favorite brand—beef, turkey, or even those plant-based ones if that’s your jam. I’ve used all sorts (Ball Park, Hebrew National, Aldi store brand—you get the idea).
- Hot dog buns: Soft white is classic, but potato buns or pretzel buns are ridiculously good, too. No buns? Wrap your dog in a tortilla or even slice it over toast for a thriftier meal.
- Sauerkraut: Canned, jarred, or in the refrigerated section. If you want to be an overachiever, homemade sauerkraut honestly makes this dish taste like magic (there are tons of easy recipes online). Drained well; pat dry if you don’t want extra brine soaking your bun.
- Mustard: Any type—yellow, spicy brown, Dijon, or go wild and try a little honey mustard for sweetness.
- Onions (optional): Grilled or raw diced onions add a savory crunch.
- Swiss or cheddar cheese (optional): Melted cheese is never a bad thing.
- Butter (optional): A tiny bit slathered on the buns before grilling is a game-changer. Trust me.
Other fun add-ons: Dill pickles, caraway seeds, crumbled bacon, spicy relish… if it’s calling your name, toss it on. Barbecue night at our house usually means everyone assembles their “perfect bite.”
Step-by-Step Directions
Alright, let’s get down to the best part: actually making these! No fuss—just good, old-fashioned comfort food.
- Prep the kraut: If you’re using canned or packaged sauerkraut, drain it well. I like to give it a quick rinse under cold water in a sieve, especially if it’s extra salty. Press out as much liquid as possible, then set aside (nobody wants soggy buns).
- Warm the kraut: Pour the kraut into a small saucepan and warm it over low heat. Add a little black pepper, a splash of apple cider vinegar, or a pinch of caraway seeds if you’re feeling extra “Old World” today. Stir occasionally—don’t let it dry out.
- Grill or cook the hot dogs:
- If you’ve got a grill fired up, use it! Hot dogs love a little char. Toss those dogs over medium heat for about 5-7 minutes, turning occasionally until evenly charred and heated through.
- If you’re inside (and it’s raining buckets), pan-fry or boil them. For pan-frying, heat a splash of oil or butter over medium and brown the hot dogs, rolling occasionally. Boiled is classic—just simmer in hot water for 5 minutes.
- Toast the buns (optional but recommended!): Split the buns and place them cut side down on the grill or skillet for a couple of minutes until golden and warm. Or—my guilty pleasure—brush ‘em with a tiny bit of butter first. It’s next-level soft and crispy at once.
- Assemble: Tuck a hot dog into each bun. Top with a generous scoop of sauerkraut, then pile on your favorite condiments—classic yellow mustard, onions, and maybe even a blanket of melted Swiss if you want it extra cozy.
- Serve: Set out bowls of toppings and let everyone make their own masterpiece. Potluck-style dinners are the best anyway!
Optional Twists and Flavor Variations
- Spicy Kick: Add a dab of horseradish or a squirt of sriracha for heat-lovers.
- German-Style: Sprinkle caraway seeds on top or use grainy German mustard for authentic Oktoberfest vibes.
- Barbecue Fusion: Layer on a spoonful of barbecue sauce—sounds odd, tastes amazing (especially with grilled hot dogs)!
- Crispy Toppings: A handful of fried onions or potato sticks add salty crunch.
- Cheese Lover’s Dream: Add a slice of cheddar or Swiss, then broil for 1-2 minutes so it gets gorgeously melty.
- Hearty Upgrade: Swap in sausage links (like bratwurst) if you’re feeling fancy or feeding a hungry crew.
Storage & Reheating
If you’ve got leftovers—and with my crowd, it rarely happens—they store like a dream:
- Hot dogs & kraut: Store separately in airtight containers in the fridge for up to 4 days.
- Buns: Keep sealed at room temp, or briefly wrap in foil and rewarm in the oven right before serving.
- To reheat: Microwave the hot dogs for 30 seconds to 1 minute. Warm the sauerkraut in a saucepan over low heat. I sometimes add a splash of water if it’s looking dry.
- Leftover magic: Chop up everything and toss into scrambled eggs, or pile onto a baked potato. It’s like cozy comfort food—version 2.0!
Let’s Make Hot Dog Night a Tradition
The best meals don’t have to be complicated (or fussy). There’s just something deeply satisfying about biting into a juicy hot dog with a pile of tangy sauerkraut and all your favorite toppings—whether you’re out back by the grill or cozied up inside on a dreary Tuesday. If you try this recipe—or put your own spin on it—drop me a comment below and let me know! I love hearing about your kitchen wins (and epic flavor experiments). Did it bring back memories? Did your kids gobble these up in seconds? I’m all ears, and always cheering you on from my very own slightly messy kitchen. Happy cooking, friends!
Sauerkraut and Hot Dog Comfort Meal
Ingredients
- Hot dogs
- Hot dog buns
- Sauerkraut
- Mustard
- Onions
- Swiss or cheddar cheese
- Butter
Instructions
- Drain and rinse the sauerkraut. Warm in a saucepan with optional seasonings.
- Grill or cook the hot dogs until charred and heated through.
- Toast the buns on a grill or skillet for added flavor.
- Place hot dogs in buns, top with sauerkraut, mustard, onions, and cheese if desired.
- Serve with a variety of condiments and enjoy!
