Recipe adapted from Andrew Schloss. This is pretty much the BEST hot dog I have ever had in MY LIFE! The sweetness of the lambic beer hot dog and the richness of the porter in the sauerkraut makes this most magnificent combination. Genius Andrew, genius!

Ingredients

  • 3 Cups sauerkraut, rinsed, drained
  • 1/2 Cup dark beer (such as porter)
  • 1 Tablespoon dark brown sugar
  • 1 12-Ounce bottle Belgian raspberry lambic beer
  • 2 Tablespoons sugar
  • 6 All-beef hot dogs
  • 6 Toasted hot dog buns
  • Mustard

Directions

Simmer sauerkraut, porter beer, and brown sugar in a heavy large skillet over medium-high heat 5 minutes. Meanwhile bring lambric beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly; about 8 minutes. reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.