By Rosemary Minati

One of my fondest memories as a German American child is of  my father biting into a frankfurter, sauerkraut juice running down his long, thin arms. “Sauerkraut was the one vegetable we ate with every meal,” my father recalled of his own childhood. It is true, my grandmother loved sauerkraut. I think she even had it with her breakfast. I didn’t understand this as a child, but ate it because I was told to clear my plate or, according to German folklore, it would rain. No questions asked.

Once, my parents tried to make their very own batch in a large stone crock in our garage. I would suggest you skip that project and just buy a can. It will save at least a month’s worth of work. Over the years I have grown to love sauerkraut. Just the smell of it cooking evokes warm memories of my dad and his mom. My family recipe just might change the way you eat hot dogs and sauerkraut.

My father’s favorite meal was all beef German hot dogs slathered with sauerkraut. It was simple and tasty. It wasn’t just any sauerkraut; it was cooked with sautéed onions and bacon. My mom will tell you that it is very important to rinse your sauerkraut with cool water three times. I don’t know why three is the magic number, but I know when my mother tells you to do something, you just do it. Why, because she’s one of the best cooks I know.

When my parents left Long Island and moved near m in New York’s Westchester county, my dad would send me to Karl Ehmer’s store, in Yorktown Heights to buy two dozen extra long hot dogs. German treats from this small jam-packed store were inevitably added to the order. Dark chocolate covered marzipan, potato dumpling mix, deli mustard, and braunschweiger are always stuffed into my shopping bag.

Once home, the first step is separating the twisted casings between the long ropes of frankfurters. The sauerkraut must cook for about one-half hour to blend the flavors. According to another one of my mother’s rules the hot dog rolls must be warmed in the oven. As a purist, my dad believed that the frankfurter needed nothing but the roll and the sauerkraut. To his dismay, I always want mustard and relish on mine. I was never that fond of hot dogs growing up, so I felt the need to hide the taste.

I have since learned to love this simple meal and especially the flavor of the cooked sauerkraut my father loved so much. This down-to-earth, delicious meal is served in my home now – but not for breakfast.

Kurt’s Sauerkraut

1 can or 1 package fresh sauerkraut
4 slices bacon
1 small onion
water

Drain sauerkraut in a colander and rinse with cool water three times. Chop the onions and bacon and put in a frying pan. Sauté until onions are soft and the bacon starts turning brown. Add the drained and rinsed sauerkraut to the bacon and onion mixture and stir. Add enough water to almost cover sauerkraut and cook until it all begins to boil. Turn down heat and simmer for about 30 minutes.

Rosemary can be reached at: Rosemary@globalfoodie.com.