Kayem Recipes - Kayem Fenway Beef Franks with spicy sauerkraut

Number of Servings: 6
Cook Time: 10 Minutes

Ingredients

3 strips low sodium bacon (or 1/4 cup bacon bits)

1/2 fresh jalapeno, finely chopped

2 cloves garlic, finely chopped

1/4 cup white wine

2 cups low sodium sauerkraut

2 tablespoons unsalted butter

6 hot dog buns

1/2 cup shredded cheddar cheese

Cook the bacon in a medium skillet over medium-high heat until crispy. Remove from pan and chop up.
Drain fat from the skillet, and saute the minced jalapeno and garlic for 1 minute, over medium heat.
Add white wine, cook 1 more minute.
Add sauerkraut to the pan and heat thoroughly.
Meanwhile, fill a small sauce pan with water and bring to a light boil. Drop the franks in the water and cook for 6 - 8 minutes.
Heat a 12" skillet and melt the butter, lightly toast the hot dogs buns to golden brown on each side.
Serve the franks in the toasted buns topped with the spicy sauerkraut and shredded cheddar cheese.

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!