Here’s my go-to sauerkraut recipe that’s perfect for topping hot dogs, with a simple mix of fresh cabbage, salt, and caraway seeds that ferments into tangy, crisp perfection.
I make this sauerkraut all summer long for our weekend cookouts. My kids actually ask for extra on their hot dogs, which is pretty amazing considering they used to run away from anything fermented. And let’s be honest – a hot dog just isn’t the same without good sauerkraut on top, right?
Why You’ll Love This Hot Dog Sauerkraut
- Quick preparation – Ready in just 15 minutes, this topping comes together faster than you can grill your hot dogs.
- Perfect balance of flavors – The combination of tangy sauerkraut, sweet brown sugar, and zesty mustard creates a topping that’s not too sour and not too sweet.
- Simple ingredients – You only need 5 basic ingredients that you can easily find at any grocery store.
- Make-ahead friendly – You can prepare this sauerkraut mixture in advance and keep it in the fridge, making it perfect for cookouts and busy weeknights.
What Kind of Sauerkraut Should I Use?
You’ll find two main types of sauerkraut at the grocery store – shelf-stable canned sauerkraut and fresh sauerkraut in the refrigerated section. While both will work in this recipe, the refrigerated kind tends to have a better crunch and fresher taste. If you’re using canned sauerkraut, make sure to rinse and drain it well to remove some of the saltiness and strong fermented flavor. For the best results, look for sauerkraut made with just cabbage and salt, avoiding brands with added preservatives or artificial ingredients. If you’re feeling adventurous, you can even try making your own sauerkraut at home – it just takes cabbage, salt, and a bit of patience.
Options for Substitutions
This hot dog topping can be adjusted with several easy swaps if needed:
- Sauerkraut: While sauerkraut is the star here and can’t really be substituted (it’s in the name, after all!), you can use either bagged or canned sauerkraut. Just make sure to rinse and drain it well.
- Sweet pickle relish: If you’re out of sweet pickle relish, try finely chopping sweet pickles, or use dill relish plus 1 extra tablespoon of brown sugar to balance the tartness.
- Brown sugar: White sugar works fine here, or try honey or maple syrup – just use about 1½ tablespoons instead of 2, as they’re a bit sweeter.
- Yellow mustard: Any prepared mustard will work – Dijon gives a nice kick, or whole grain mustard adds interesting texture. Stone ground mustard is good too!
- Fennel seeds: You can swap these with caraway seeds, which are common in German cooking, or leave them out if you’re not a fan of the anise flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake when preparing sauerkraut for hot dogs is not rinsing it properly, which can leave your topping too salty and overpoweringly sour – give it a thorough rinse and gentle squeeze to achieve the perfect balance of flavors.
Another common error is cooking the sauerkraut mixture at too high a temperature, which can make it mushy and lose its characteristic crunch – instead, maintain a gentle simmer and stir occasionally to let the flavors meld while preserving the texture.
When adding the brown sugar and fennel seeds, resist the urge to overdo it; start with the recommended amounts and adjust to taste after a few minutes of cooking, as these flavors become more pronounced as they heat up.
For the best results, let the mixture cool for about 5 minutes before serving, which allows the flavors to settle and makes it easier to top your hot dogs without burning yourself.
What to Serve With Hot Dog Sauerkraut?
This tangy, sweet sauerkraut is perfect for loading up on hot dogs at your next cookout or game day gathering! The obvious pairing is grilled hot dogs on soft buns, but don’t stop there – this sauerkraut is also great on bratwurst, kielbasa, or even Italian sausage. Keep the sides simple and classic with some crispy potato chips, German potato salad, or a scoop of creamy coleslaw. For an extra touch of fun, put out a toppings bar with diced onions, extra mustard, and maybe some spicy peppers so everyone can customize their dogs just the way they like them.
Storage Instructions
Keep Fresh: This tasty hot dog sauerkraut mixture stays good in the fridge for up to a week when kept in an airtight container. The flavors actually get better after a day or two as everything mingles together – it’s like a flavor party in there!
Make Ahead: You can easily prep this sauerkraut mixture a couple of days before your cookout or gathering. Just give it a quick stir before serving, as some liquid might settle at the bottom of the container.
Portion: If you’ve made too much, split it into smaller portions before storing. This way, you can pull out just what you need for your next batch of hot dogs without having to disturb the rest.
| Preparation Time | 5-10 minutes |
| Cooking Time | 5 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 8-10 g
- Fat: 4-6 g
- Carbohydrates: 70-80 g
Ingredients
- 1 pound sauerkraut (rinsed and drained)
- 1/4 cup sweet pickle relish
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1/2 teaspoon fennel seeds
Step 1: Combine Ingredients in Saucepan
In a medium-sized saucepan, begin by stirring together all the ingredients: sauerkraut, relish, brown sugar, yellow mustard, and fennel seed.
Ensure that all ingredients are well incorporated for an even flavor distribution.
Step 2: Heat and Stir
Place the saucepan over low heat.
Cook the mixture, stirring frequently to prevent sticking or burning, for approximately 5 minutes.
The ingredients should be heated through and the flavors melded together perfectly.
Step 3: Serve
Once the mixture is heated thoroughly, remove the saucepan from the stove.
Serve the flavorful sauerkraut blend immediately as a delicious topping or side, depending on your meal preference.