Braise the Roof: Beer, Hot Dogs and Sauerkraut

This past weekend I went to Biergarten Haus, one of D.C.’s German beer gardens, for the first time. Maybe it was the aroma of pork schnitzel frying in the kitchen, the jolliness of the live polka band or the extra large boozy liter of Hefeweizen that left me with a euphoric feeling of Germany. Whatever it was, I’ve been in the spirit ever since and wanted to re-create my experiences at home in my own kitchen.

Traditionally, Germans would make this recipe using bratwurst, but we had some leftover organic, local beef hot dogs at our house that I knew would taste just as well, if not better.  If you have the option to buy local meat, please do. Not only does it help sustain the local community, but it should also make you feel good to know where your food is coming from.

This recipe uses a two-step approach to cook the hot dogs.  First you marinate/braise them in beer, giving it a sweet and caramel tasting flavor.  You then grill the hot dogs for a couple minutes, adding smoky charred elements to the dish.  Using this method ensures that the hot dogs not only come out juicy, but still retain their texture so you can hear that crunch when you bite into it.  You can add whatever toppings you like, but I went with the traditional German fare - tangy saurkeaut and spicy mustard.

I may be Irish, but I’m pretty sure this recipe masters the authenticity of German cooking.  Try it out for yourself and report back.  I think you'll find yourself raising your beer stein in celebration.

Ingredients:

• 22 oz bottle brown ale beer
• 1 large yellow onion, sliced
• 4 cloves garlic, smashed
• 4 beef hot dogs
• hot dog buns
• 14.5 oz sauerkraut
• 4 slices cooked turkey bacon, crumbled
• Spicy mustard

Directions:

Heat a large stock pot over medium heat and pour in beer. Add onions, garlic, sauerkraut and hot dogs.  Simmer for 15 minutes.  Remove hot dogs from pan and set aside.

Meanwhile, heat outdoor grill over medium-high heat. Grill hot dogs about 5 minutes, turning frequently until browned on all sides.  Place in hot dog bun and top with sauerkraut, turkey bacon crumbles and spicy mustard!

Serve with salt and vinegar grilled potatoes. Get the recipe here – they taste just like the classic chips, but they’re not fried!