Hot Dogs Reuben Style

Preparation info
  • Serves

    2 or 3

    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

One advantage of wet-pot cookery is that flavor and nutrients remain in the food and aren't boiled away. This is as true of the common hot dog as anything else. You'll find a new kind of frankfurter delight with this method.


  • 4 large or 6 small hot dogs
  • 1 pound sauerkraut
  • ¼


Presoak pot in water, top and bottom, for fifteen minutes.

Drain sauerkraut thoroughly, mix with caraway seeds and place in bottom of pot. Add hot dogs, and slices of Swiss cheese on top.

Place covered pot in cold oven.

Set temperature to 480 degrees.