Andy and Denise's Kraut and Weiners

Here's one of those good ole' southern recipes that you either love or hate. Kraut does have a strong taste...but not when I fix it! Typically Andy fixes this dish with red wienies, but he went all out and splurged and put smoked sausage in it. That's the way I like kraut and wieners best.
Now, having said all that; we have two different ways of preparing this. He uses oil, I use bacon grease. The bacon grease just tones down the strong kraut bite. My Momma didn't raise a fool. If my husband is fixing this, he can fry the wienies any way he wants. We like to serve stewed potatoes and black-eyed or purple hulled peas and a pan of cornbread.

This is such an easy recipe, it makes me wonder why we don't fix it more often.

ANDY'S INGREDIENTS:

• Can of chopped kraut
• 1 pack of red hot dogs, cut into slices
• Enough canola oil to cover the bottom of a skillet

DENISE'S INGREDIENTS:

• Can of chopped kraut
• 1 lb. smoked sausage or polish kielbasa , cut into slices and sliced in half again
• Bacon grease, a big spoon full

In a large skillet, heat the oil (or melt the bacon grease).

 Add cut up meat. Pan fry until lightly browned.

Stir in can of kraut. Mix well.

Cook until the kraut turns to a little darker color; about 15 minutes. Be sure to stir frequently.