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Ingredients
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Hot Dogs & Buns
Spicy Brown Mustard Sauerkraut
Toppings (optional but recommended)
Method
Spicy Brown Mustard Sauerkraut
- 1
Prep the sauerkraut
Place the sauerkraut in a fine-mesh sieve and rinse under cold water until the brine is mostly gone. Squeeze out excess moisture with your hands or a spoon until sauerkraut is damp but not soaking. Measure 2 cups and set aside.
- 2
Cook aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely diced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, being careful not to brown it.
- 3
Combine mustard base
Lower heat to medium-low. Add the whole-grain brown mustard and Dijon mustard to the skillet with the shallot and garlic. Stir to combine and warm through for 1 minute.
- 4
Season & simmer
Add the rinsed, squeezed sauerkraut to the skillet and stir until thoroughly coated with the mustard mixture. Stir in apple cider vinegar, brown sugar, honey, hot sauce, crushed red pepper flakes, caraway seeds (if using), and black pepper. Cook gently, stirring occasionally, for 6–8 minutes to marry flavors and reduce excess moisture. Taste and adjust heat or sweetness as desired (add more hot sauce for heat or a pinch more sugar/honey to balance). Remove from heat and keep warm.
Hot Dogs & Buns
- 5
Cook the hot dogs
Choose your preferred method: grill over medium-high heat for 4–6 minutes, turning until nicely charred; or simmer gently in hot water for 5–6 minutes; or pan-sear in a skillet for 4–5 minutes until browned. Cook until hot through and internal temperature reaches a safe level. Transfer to a plate and tent with foil to keep warm.
- 6
Toast the buns
Melt 2 tablespoons unsalted butter in a skillet over medium heat. Place split buns cut-side down and toast 1–2 minutes until golden and crisp. Remove from heat.
Assembly & Serving
- 7
Place a hot dog in each toasted bun. Spoon a generous 1/4 to 1/3 cup of the warm spicy brown mustard sauerkraut over each hot dog (adjust to taste).
- 8
Top each with pickled jalapeño slices and sliced dill pickles if using, and finish with a sprinkle of chopped fresh parsley for brightness.
- 9
Serve immediately while hot, with extra mustard-sauerkraut on the side if desired.