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Franks & Sauerkraut Paprikash




Source of Recipe


Marsha


List of Ingredients




1 1/2 pound frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2-inch segments

2 Tbsp butter

2 cups chopped onion

1 clove garlic, minced

2 teaspoons paprika

1 teaspoon dried dill, or 1 Tbsp fresh chopped dill

1 teaspoon caraway seed

1 cup beef broth or chicken broth

1 large (25 to 28 ounce) can sauerkraut, drained

2 cups sour cream

Recipe





1 Heat a large thick-bottomed pan or Dutch oven on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.

2 Add the franks, dill, caraway, and broth. Bring to a boil, reduce heat and simmer for 15 minutes.

3 Add the sauerkraut, simmer, covered, 15 minutes longer.

4 Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).

Serves 8. Serve plain, or with boiled or mashed potatoes.