There is something mighty comforting about a slow cooker supper that asks almost nothing from the cook but still turns out hearty and satisfying. These patriot dogs lean on pantry staples and thrifty good sense, the kind of practical cooking that carried many families through lean times and still serves us well today. With tangy sauerkraut, beef hot dogs, and a handful of simple seasonings and condiments, this is the sort of warm, budget-friendly meal that feels right at home for a casual seasonal gathering, a weeknight supper, or a table full of hungry folks after a long day.
Serve these patriot dogs on soft buns with plenty of the sauerkraut spooned over top, and set out little dishes of mustard, pickle relish, or extra chopped onion so everyone can fix theirs up to taste. They pair nicely with baked beans, potato salad, kettle chips, or a simple cucumber salad, and for a festive spread you can add corn on the cob, watermelon, or a tray of deviled eggs.
Slow Cooker 6-Ingredient Depression Era Patriot Dogs
Servings: 6
Ingredients
1 can (14 to 16 ounces) sauerkraut, undrained
6 frozen raw beef hot dogs
1 medium onion, thinly sliced
1/4 cup yellow mustard
1/4 cup ketchup
1 tablespoon brown sugar
6 hot dog buns, for serving
Directions
1. Lightly coat the inside of the slow cooker insert with a little cooking spray or a thin film of oil if desired for easier cleanup. Spread half of the sauerkraut in the bottom, then lay the frozen beef hot dogs on top.
2. Scatter the sliced onion over the hot dogs. In a small bowl, stir together the mustard, ketchup, and brown sugar until combined, then spoon or drizzle the mixture over everything in the cooker.
3. Top with the remaining sauerkraut, cover, and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the hot dogs are fully heated through and the onions are tender.
4. Give the sauerkraut a gentle stir around the hot dogs, then serve each hot dog in a bun with a generous spoonful of the warm sauerkraut mixture over the top.
Variations & Tips
Add a little more sweetness: If your family likes that old-fashioned sweet-and-sour flavor, stir in an extra tablespoon of brown sugar or a spoonful of apple jelly. It softens the sharpness of the kraut and gives the whole pot a mellow, homestyle taste.
Use smoked sausage instead: This same method works nicely with smoked sausage or little cocktail franks if that is what you have on hand. Just watch the cooking time, since fully cooked sausage may need a bit less time to heat through than frozen raw hot dogs.
Toast the buns: A quick minute under the broiler or on a skillet makes the buns sturdier and helps them hold up under the juicy sauerkraut. That small step makes a humble supper feel a little more special.
Mind food safety: Because you are starting with frozen raw beef hot dogs, make sure they cook until piping hot all the way through before serving. If your slow cooker runs cool, it is better to allow extra time on LOW than to rush the process.