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Chicken Franks and Red Slaw-Kraut Dogs


  • 8 chicken frankfurters or chicken sausage – pick a flavor that sounds like it will pair up well with the kraut, such as apple and onion sausage

  • 3 tablespoons vegetable oil or other light oil, divided

  • 1 green apple, peeled and diced

  • 1 large red onion, thinly sliced

  • 1 small head red cabbage, quartered, cored and shredded

  • 1/4 teaspoon grated nutmeg (eyeball it)

  • 1 teaspoon cumin seeds or 2 teaspoons ground cumin

  • 2 tablespoons grill seasoning, such as McCormick brand Montreal Steak Seasoning

  • 1/4 cup cider vinegar (eyeball it)

  • 3 tablespoons dark brown sugar

  • 8 frankfurter rolls, split and toasted

  • Spicy brown mustard, to pass at the table


Place the franks or chicken sausages in a medium skillet. Add 1/2 inch water and about one tablespoon oil, about one turn of the pan, to the skillet. Bring water to a boil, then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2-3 minutes more.

While the franks are working, heat a large skillet over medium-high to high heat. Add two tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, about 15 minutes. Pour in the vinegar. Lean back when you add the vinegar – the fumes can burn your nasal passages a little (trust Rachael on this!). Scatter in the brown sugar and toss to combine. Cook the vinegar off, about one minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.

Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.