Make it a meal! Serve with potato salad, baked beans and potato chips
3 Ratings 1 Comment
Yield: 8 servings)
In large bowl, combine sugar, vinegar and oil; blend well. Add sauerkraut, onion, celery, pepper, mustard seed, celery seed and pimiento; toss to coat. Cover; refrigerate overnight to blend flavors. Store in refrigerator up to 10 days.
On day of serving, cut sausage into 5- inch pieces. Grill over medium-hot coals or medium temperature gas grill. Turn for even grilling and cook until warm throughout, about 10 minutes. Remove, place in hotdog buns and top with sweet 'n sauerkraut salad.
Please note that some ingredients and brands may not be available in every store.