Argh, summer classes are killing me. Posts will probably be few and far between until August, at least. But I made this a few nights ago and my husband LOVED it! I cooked the carrots and potatoes in water in the crockpot during the day and then proceeded with the rest of the recipe that night. You could easily add a few more potatoes to stretch out the servings–I only had three left, so that’s what I used.
German-Style Hot Dog Skillet
4 to 5 servings
- 2 tablespoons coconut oil and 2 tablespoons bacon grease
- 1/2 large onion, chopped
- 2 carrots, sliced and cooked
- 3 potatoes, cubed and cooked
- 2 cups cooked navy or other beans
- 6 hot dogs, sliced (preferably naturally cured, from pasture-raised hogs)
- 3 tablespoons mustard
- Salt and pepper to taste
- 4 oz Swiss cheese, cubed or shredded
- Sauerkraut to serve (see note below)
Melt coconut oil and bacon grease together in a large skillet over medium heat. Add onions, carrots, and potatoes. I also added the navy beans at this point; they ended up kind of melting together and getting really creamy. My husband loved that and couldn’t even tell they were beans until I told him–he thought it was just mashed potatoes. If you’d rather keep the beans whole, add them at the end and heat through. Anyway, cook with or without beans until onions are softened; add hot dog slices. Stir in mustard, salt and pepper, and cheese. Reduce heat to low and cook for a few minutes, stirring occasionally, until cheese melts. Serve with sauerkraut.
NOTE: Don’t bother with commercial sauerkraut. It’s a dead food, murdered by vinegar and heat processing. Fermented sauerkraut is insanely cheap and easy to make, and has a milder taste that may appeal even to picky eaters. However, cabbage contains goitrogens that don’t go away after fermentation, and so it may be great for your digestion but still inhibiting your thyroid. Sarah of Nourished and Nurtured came up with a simple but brilliant solution with her recipe here, by adding iodine-rich seaweed. I followed her recipe for the sauerkraut above, except I wanted it plain and left out the ginger and dill. I also used one small head green cabbage and one small head red cabbage, which gave it the beautiful pink color you can see above.
(**Shared at Traditional Tuesdays and Pennywise Platter Thursday**)
this sounds awesome plan on making it very soon for my family
come visit me at http://shopannies.blogspot.com
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