Hot Dogs with Sauerkraut and Capers are a ramped up version of the most basic party food. Inexpensive, yet filling and fun to eat. Hot Dogs are the All American food.
There is nothing wrong with just throwing a hot dog on the grill and slathering it with mustard and ketchup. Sometimes plain and simple is the way to go, but once in a while you need “kick it up a notch”, as our friend Emeril Lagasse would say. I like the tanginess of the sauerkraut and the saltiness of the capers. (Plus, if I put sauerkraut on the hot dog, I somehow think it makes it “healthier”!)
Hot Dogs with Sauerkraut and Capers are a Fun Twist on a Classic
The idea for Hot Dogs with Sauerkraut and Capers actually comes with another international twist. Our longtime friend and Italian native, Andrea Dell’Armi, introduced us to this version. We were attending a cookout at his home in Florida one day. He showed us how he made hot dogs, “Italian Style”. Andrea slathered them with his special blend of mayo, mustard and ketchup and then topped them with sauerkraut and capers. He also added a touch of balsamic glaze to finish them off. We make ours without the balsamic glaze, but give it a try if you like. Most folks don’t think of sauerkraut as an Italian ingredient, but in Northern Italy cabbage and sauerkraut are eaten frequently. We were so enthralled by these toppings that we almost never eat our hot dogs any other way!
Milwaukee makes more than Beer!
Growing up in Milwaukee, Joe learned to love hot dogs made with German Craftmanship. Sausage makers like Usinger’s and Klement’s make some of the best frankfurters in the USA. Hot dogs may be common place, but there are lots of good quality options no matter where you live. A hot dog from your local meat market or specialty store may be a little more expensive, but its usually worth it.
So the next time you’re having a cookout, give these Hot Dogs a try. They’re sure to be crowd pleasers!