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Tangy sauerkraut simmered in butter with plump hot dogs until everything is soft, savory, and deeply comforting. A classic low-effort Sunday dinner.

One-Pan Hot Dogs and Sauerkraut

Tangy sauerkraut simmered in butter with plump hot dogs until everything is soft, savory, and deeply comforting. A classic low-effort Sunday dinner.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 package hot dogs about 8
  • 1 jar or bag sauerkraut about 2 cups, drained
  • 2 tablespoons butter
  • 1 teaspoon caraway seeds optional
  • Black pepper to taste
  • Splash of beer or chicken broth optional

Equipment

  • Large skillet with lid
  • - Spatula or wooden spoon

Method
 

  1. Melt butter in a large skillet over medium heat.
  2. Add drained sauerkraut and cook 5 minutes, stirring occasionally, until softened and lightly colored.
  3. Nestle hot dogs into the sauerkraut. Add caraway seeds and a splash of beer or broth if using.
  4. Cover and simmer 10–12 minutes, stirring once or twice, until hot dogs are heated through and sauerkraut is tender.
  5. Season with black pepper to taste.
  6. Serve hot from the skillet with mustard, crusty bread, or mashed potatoes.

Notes

Drain sauerkraut well to avoid a watery pan.
Gentle heat keeps hot dogs plump and juicy.
Leftovers keep 3 days in the refrigerator.
Excellent with strong mustard and crusty bread.