Here’s an easy recipe for a big crowd, either for home and family, or to take to a potluck. Great flavor and can be served up as a hot appetizer or main course!
Mini Hotdogs with Sauerkraut and Slaw
In a crock pot (or a regular stove-top, deep saucepan with a lid), combine: Two 14-oz. packages of “Li’l Smokies” (mini hotdogs; you could also slice up 2 pounds of regular hotdogs, although the mini hotdogs look cuter)
1 quart sauerkraut
1 small, diced onion
1 tablespoon minced garlic (fresh or dried; I used dried)
1/2 cup mustard
1/2 teaspoon ground black pepper
1 teaspoon caraway seeds (optional; leave out if you don’t like them) Simmer for at least one hour in a crock pot or cook on your stove top for at least a half an hour on medium heat until everything is thoroughly cooked and the vegetables are tender. If you cook on the stove top, you may need to add another 1/2 cup water (just enough to keep it from burning).
About a half an hour before you’re ready to serve it, add:
1 and 1/2 cups cold slaw mix (without dressing; just the shredded green and red cabbage with carrots). If you time it just right, the cold slaw absorbs the juices and cooks without losing it’s color. It can be cooked indefinitely, or reheated for another meal, and it doesn’t really effect the flavor, but it will lose it’s color, and it’s definitely most appealing when it has the green, purple, and orange-colored veggies mixed throughout!“Sing, O heavens; and be joyful, O earth; and break forth into singing, O mountains: for the Lord hath comforted his people, and will have mercy upon his afflicted” (Isaiah 49:13).