In large skillet combine sauerkraut, water, sugar and caraway seeds.
Tuck apple wedges, skin side out, into sauerkraut.
Place frankfurters on top.
Cover; simmer 10 minutes or until apples are tender but not mushy and frankfurters are heated through.
Sprinkle with parsley.
Ingredients:
1 (27 ounce) cans sauerkraut, well drained ( rinse if desired)
1 cup water or 1 cup chicken broth ( I use the broth for more flavor)
2 teaspoons sugar (optional)
1 teaspoon caraway seeds, lightly crushed
2 medium cooking apples, cored and cut in wedges
1 lb frankfurters
minced parsley (optional)
Steps/Methods:
In large skillet combine sauerkraut, water, sugar and caraway seeds.
Tuck apple wedges, skin side out, into sauerkraut.
Place frankfurters on top.
Cover; simmer 10 minutes or until apples are tender but not mushy and frankfurters are heated through.
Sprinkle with parsley.
