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Crown Roast of Hot Dogs




Source of Recipe


Cal Raisins


List of Ingredients




20 hot dogs or weiners (preferably with skins)

Sauerkraut Filling
1 cup onion
2 tablespoons vegetable oil
3 cups shredded raw potato
2 cans (27 ounces each) sauerkraut, washed and well drained
1 cup dry white wine
2 teaspoons sugar
4 teaspoons caraway seeds
2 teaspoons seasoned salt
1 1/2 cups California raisins
1 cup sour cream


Recipe



Lay hot dogs side by side with curved side up. Using a large needle and clean string or dental floss, sew through all the hot dogs 1 inch from the bottom and 1 inch down from the top. Tie ends of top string together, bringing first and last hot dogs of the row together. Repeat with bottom string. Stand up on a piece of foil to form a crown, with curved side out, in a baking pan. Set aside.

For Sauerkraut Filling
Sauté onion in oil; add potato, sauerkraut, wine and seasonings; reduce heat and cook, stirring frequently, until potatoes are tender. Remove from heat. Add raisins, cover, and allow to stand a few minutes to plump them. Then, stir in sour cream. Spoon into center of crown roast and bake in preheated 375° F oven for 20 minutes.

Serves 10