recipes
German-Style Franks
Grilled Butterball Turkey Franks served in a bun, topped with a sauerkraut-pepper mixture and spicy mustard.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Grill/Broil
- 25 minutes
- 10 - 20 minutes
- Less than 1 hour
Ingredients
- 2/3 cup sugar
- 1/2 cup cider vinegar
- 1/4 cup vegetable oil
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound refrigerated sauerkraut, drained
- 1/2 cup diced green bell peppers
- 1/2 cup diced red bell peppers
- 1/3 cup diced onion
- 1 package (16 ounces) Butterball® Bun Size Premium Turkey Franks
- 8 hot dog buns, split and toasted
- 3 tablespoons spicy brown mustard
- Directions
- Nutrition Info
- Serving Suggestions
-
Combine sugar, vinegar, oil, mustard, salt and pepper until well blended. Stir in sauerkraut, peppers and onions. Refrigerate until ready to use.
Meanwhile, preheat grill to medium. Grill hot dogs 6 to 10 minutes turning frequently until internal temperature reaches 160°
Place 1 hot dog in each bun. Spread with about 1 teaspoon mustard. Divide sauerkraut mixture evenly over hot dogs.
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