Cheap eats: Franks and sauerkraut

July 07, 2009

The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week.

Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or Include a daytime phone number.

Also include how many servings the recipe makes. We'll check supermarket prices and determine the cost per serving.

Franks and sauerkraut, peasant style

ยท Pretax cost per serving is 70 cents per serving for four servings. Prices are from Food Lion on Eastern Boulevard in Hagerstown. We did not include the cost of black pepper, as many households already have it.

14.4-ounce can of sauerkraut, undrained
Small can (about 8.5 ounces) of peas, drained (see cook's note)
1/4 teaspoon black pepper
1 pound hot dogs, sliced in 1-inch pieces

Preheat oven to 350 degrees.

In a 2-quart casserole, mix the sauerkraut, peas and black pepper. Arrange the cut hot dogs on top. Bake, covered, for 15 minutes. Uncover and bake for another 15 minutes.


Cook's note: Could substitute green beans or mixed peas and carrots - whatever's in the cupboard.

Serves 4.

- Courtesy of Judy Larkin of Falling Waters, W.Va.

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