Ingredients
- 1 pound prepared goetta (such as Glier’s brand)
- 1/4 cup German mustard or Dussledorf mustard
- 1/2-3/4 cup hot drained sauerkraut
- 2-3 tablespoons oil
Method
- Cut open roll of goetta and slice into four pieces lengthwise.
- Use your hands to roll into a smooth cyclinder
- Heat oil in a large nonstick skillet, and brown goetta dogs on all sides, turning very carefully to avoid breakage, and keeping them separated so they don’t try to stick to each other.
- Serve on hot dog buns with mustard and sauerkraut.