For lunch Almost There German Pork Burgers were made. Not wanting the half can of sauerkraut to waste, I took the same German infused pork burger idea but placed it over hot dogs.
To help achieve the German flavors, the sauerkraut was cooked with a heavy dosage of celery and caraway seeds and black pepper. The hamburger buns were heavily toasted before assembly.
Scaled for Likability: Good
Sauerkraut on brats topped with extra tangy yellow mustard is a staple at this table. What this German dog ensemble lacked with full beef hot dogs. Plain jane run of the mill $.89 package hot dogs just could stand up to the full flavor of the kraut, even with three sliced hot dogs per bun. The kraut needed that extra layer of beef fat to fuse all the flavors together. Next time the Almost There German Pork Burgers are made, Almost There German Dogs will be made again but with 100% beef dogs.