According to my sources, this is paleo-ized version of a classic comfort food.
But, um. Not my idea of classic comfort food.
Growing up, you couldn't get me within 10 feet of sauerkraut. I don't know what possessed me to reach for a jar of it a couple weeks ago in the store; it just sounded good. So I brought the jar home, stared at it, and wondered what in the hell I was going to make with it.
I was joking about my purchase- and my puzzlement with a few friends, and my pals Jeff and Lauren (the aforementioned comfort-food sources) piped up with their love of sauerkraut.
It is, apparently, a vehement sort of love for them.
It was kinda scary.
Lauren promptly sent me a dozen different sauerkraut recipes right then and there (the woman keeps her recipes on her phone. I need to be cool enough to keep recipes on my phone), including this simple one that happens to be Jeff's favorite- it's his go-to when he's feeling craptastic.
I can't say I was feeling craptastic, but I gave it a whirl.
And fell in love.
Of course, I made a few changes here and there to keep it paleo. I swapped out the mashed potatoes for cauliflower mashed fauxtatoes (made extra delicious with smoked gouda and cheddar), and used all-beef hotdogs from our local butcher, made with no fillers or preservatives. And since I love both horseradish and mustard, I smeared some of both on top.
Oh, yum. This may not be a classic comfort dish in my book, but it's certainly become a current one.
Dogs 'n' Kraut
2 tablespoons bacon drippings
1/2 cup chopped onion
28 ounces sauerkraut
1/2 teaspoon cracked black pepper
1 teaspoon caraway seeds
1/2 cup chicken or beef stock or bone broth
8 all-beef (no fillers, no preservatives) hot dogs
Heat bacon drippings over medium heat in a large, heavy bottomed saucepan.
Lightly brown hot dogs on all sides until they plump slightly, then remove to a plate.
Add onion to bacon drippings and cook about 5 minutes, or until onons are soft and translucent.
Place sauerkraut and juice in a bowl, cover with lukewarm water.
Stir sauerkraut well to help get rid of the excess salt, then drain water and squeeze sauerkraut to get rid of excess water.
Add squeezed sauerkraut to the saucepan, along with the remaining ingredients (including the browned hotdogs).
Stir well, and reduce heat to low.
Simmer 30-40 minutes, stirring occasionally or until liquid has evaporated.
Serve over mashed potatoes (or fauxtatoes!).