- 3 cups refrigerated sauerkraut, rinsed, drained
- 1/2 cup dark beer (such as porter)
- 1 tablespoon dark brown sugar
- 1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
- 2 tablespoons sugar
- 6 all-beef hot dogs
- 6 grilled hot dog buns
- Mustard
- Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
- Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.