America’s Second Most Popular Hot Dog Topping

I read a factoid in a magazine that American’s consume 1.5 pounds of sauerkraut  per person per year. I found this a little hard to believe until I read that it is the second most popular hot dog topping behind mustard. The popularity of this cruciferous vegetable isn’t because it is a fat-free food that is low in calories and packed with nutrients and fiber, but rather because it adds a bit of zing to a wurst, a Reuben or some other specialty from the deli.

I admit I am a fan of kraut on my dog but I also like it cooked into a variety of dishes.  One of our favorites is a Bavarian Sausage and Kraut Supper that I have adjusted to our tastes based on a recipe originally published in Cooking Light magazine. If you are interested, my take on the recipe is below.


Bavarian Sausage and Kraut Dinner

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 4       cups uncooked egg noodles
  • 1       tablespoon olive oil
  • 1       cup onion — sliced
  • 1       teaspoon caraway seeds
  • 2       cups tart apples — peeled and sliced
  • 1 1/2 cups sauerkraut
  • 12      ounces chicken-and-apple sausage
  • 1/2    cup chicken broth
  • 1/4    cup sherry


  1. Cook egg noodles to package directions, omitting the salt and fat; drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced onion and caraway seeds; cook until lightly browned.
  3. Add tart apples, sauerkraut and chicken-and-apple sausage. Cook for about 5 minutes.
  4. Stir in chicken broth and sherry. Bring to boil and then reduce heat to simmer until apples have softened, about 5 minutes.
  5. Serve over noodles.


About CatTail Studio Arts

I am Theresa - the 'T' in CatTail Studio Arts. My husband, Chuck, is the guy behind the 'C'. Our tales cover our many interests including good food, adventurous travel, cooking, gardening, hiking, cycling, crafting ceramics, beekeeping and occasionally even cat tales!
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