1 pkg. Lit’l smokies, cocktail weiners or hot dogs, sliced
1/2onion, diced
Salt and pepper, to taste
1can sauerkraut, drained and rinsed
1/4cupbrown sugar
1/2tspItalian seasoning
4canchicken stock
115 ozcan tomato sauce
1/2canpearl barley
Instructions
Heat oil in a large stock pot. Add Lit’l smokies or hot dogs and onion. Season to taste with salt and pepper. Cook for 3-5 minutes, just until meat starts to get a little browned.
Add remaining ingredients, bring to a boil, cover and reduce heat. Let simmer at least until barley is tender, about 30 minutes. (Can be simmered longer or even cooked all day in a crock pot.)
Just before serving, season again with salt and pepper to taste, if needed.
Notes
Honestly, this is shockingly good. And my husband couldn’t wait to dig into the leftovers the next day.The flavors complement each other perfectly and the final product is actually very mellow, which is surprising for a dish with sauerkraut. (Although if you prefer that tartness, just skip the rinsing of the sauerkraut.)Do you have any good empty pantry recipes or stories to share?