Sauerkraut and Weenies (& Your Favorite Po’Folks Food!)


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When I was little, we couldn’t wait for supper each night. Mama always put together budget meals, not because she was  trying to scale back on expenses, but because we barely had enough to feed us all and a “budget meal” was just a nice way of saying we could make a single pound of ground beef stretch for two meals.

This is one of my dear favorite meals as a girl and still is. It is a prime example of what I call “poor folks food”, and so very good! Oh goodness I’m getting hungry. I see this meal and I feel like a little girl with two pony tails coming in from playing outside, just barely stopping as I ran into the house and took my seat at our table. Remember how we’d fly through that front door  when Mama called us for supper? Coming in all breathless and hot, and just as you hit the door you’d get a whiff of what was cooking and realize that you were starving.

Raise your hand if you had a dirt necklace every night when you were a kid! ~raises hand proudly~

Now I realize some folks are just not sauerkraut fans. Chances are, I lost ’bout half of you in the title of this post, but the funny thing is what happened to the other half! Some of y’all saw that title and your mouth started watering, you clicked on it to see the photo and your stomach started growling, and chances are pert dern good that you’ll be having this for supper tonight. Those who don’t fit into this category, feel free to think of the rest of us as weird, we won’t mind and there will be more sauerkraut for us!

This is one of those meals that is great with slices of polish sausage but I still like to cook it how Mama did growing up, just by chopping up a few weenies and cooking until the kraut and weenies brown a bit. It is divine served with a side of pintos and a big old slice of cornbread. Mmmmm, thats good eating right there.

You can add as many weenies or sausage as you like and if you’re vegetarian, just get some vegan hot dogs and keep on keeping on.

You’ll need: Sauerkraut and weenies.

You’ll also season with salt and pepper. How many weenies you use is up to you. We used to have to determine this based on how many we had, so to be able to use as many as you want is a big step up nowadays.

I have a friend from Germany ~waves to Gudrun~ who swears by the bagged sauerkraut so I started buying it and now I’m a convert, too. You can get it in the refrigerated section near the weenies usually and sometimes near the deli if they have a refrigerated section there as well. Mama likes the kind you get in a glass jar and we’ve both used the kind that comes in a can (which you get on the vegetable aisle). Overall, they are all good and there isn’t a lot of price difference so it is up to you to pick  your favorite .

Slice your weenies and put them in a large skillet.

Add in about two cups of sauerkraut.

Cook this over medium to medium high heat, stirring often.

Season with salt to taste.

And pepper to taste.

You can start with 1/4 teaspoon of salt and 1/8 teaspoon of pepper and then adjust to make it just right for you.

You can cook this until your weenies and sauerkraut get a little browned or you can just cook it until everything is heated through.

It sure does look nice if you brown it but I can never wait that long.

Now here is a supper from the old days!

Tell me about your favorite “Poor Folks Food” growing up in the comments section below!

You are welcome to chat with each other in the comments as we all reminisce.

This is our big old dinner table and we’re all family here!

Sauerkraut and Weenies
  • 2-4 weenies (or polish sausage)
  • 2 Cups sauerkraut
  • Salt and Pepper to taste
  1. Slice weenies into small pieces. Place in skillet over medium to medium high heat. Add Sauerkraut. Cook, stirring often, until kraut and weenies brown slightly. Salt and pepper to taste. Serve hot.

Suggested Accompaniments:


Dixie Cornbread

Mama Reed’s Fruit Cocktail Cake


Life is really simple,

but we insist on making it complicated.

~Confucius. Submit your quote or, read some more, by clicking here.


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  1. Alice says

    Lol Christy! Mama could stretch a meal to feed unexpected company to feed a table full with one can ofBunker Hill beef in the can. She cooked diced potaltoes with onions until they were nearly done then added that one can of Bunker Hill beef. Homemade biscuits, butter and homemade strawberry preserves along with a tall glass of tea and everybody was happy.

  2. Jeanette says

    I usually put a little bacon grease in mine to help them along. My Mama is no longer with us, but I remember her making this. It sure was good, as you said, with pintos and cornbread.

  3. JoAnn C. says

    Oh my, Christy, if I had not already had supper, I would dive in and fix this. My mouth did indeed began to water when I saw this post.
    Growing up dirt-poor on a farm, this meal was so divine we just drooled when we smelled it cooking. We enjoyed it with a big pone of cornbread, great northern beans, a bowl of sliced onions from the garden and fresh cold buttermilk that my Mama made. It didn’t get any better than this!!!
    Thank you for stirring up some great food memories.
    Have a great and blessed week.

  4. Noreen says

    My Mom made this, too. We served ours on mashed potatoes, but before adding the sauerkraut, we put a large chunk of butter to melt in the middle of the mashed potatoes. I still have it regularly.

  5. Jayson in Oklahoma says

    Hey Christy: I got your email with the recipes for the week and I saw this recipe was on the menu. Your right about the comments section, the conversations about the “po folk” food are the best. I have commented several times over the past several years and it is this post which made me finally subscribe to your site. Its fun to think about all the old foods we used to eat and that were cooked for us by our loved ones who may no longer be with us. One thing I always think about was my grandmother used to make fried mash potatoes. She would use leftover mashed potatoes and add, onion and maybe an egg to it, then fry it until they were a beautiful rich golden brown. They were crispy on the outside and soft and creamy on the inside. Delish! I remember when I was child I would ask her if we could have fried mash potatoes I didn’t realize at the time that she was turning something leftover into something new. Good memories. :)

  6. Lois says

    Hi Christy! I love your blog and so many of your recipes do bring back great memories of my Mom’s wonderful cooking! Back in the late 60s when I was in school (here in the South) our cafeteria almost weekly served a delicious creamy tomato sauce with weenies in it over mashed potatoes. Do you possibly know how to make this sauce? I’ve never found a recipe for it or seen it served since that time. Thank you and blessings on your day! :)

  7. Marilyn Carroll says

    Christy my grandmother just called our dirt necklaces our granny beads. My favorite meal was a big slice of cornbread crumbled in the plate & topped with butterbeans & a lot of their soup & black pepper, a big ole slice/chunk of onion & several pieces of fried salt pork. Now that was good eatin then & it’s good eatin now. I loved growing up in the country (outside of Jasper) and I thank God that He blessed me with such a wonderful childhood where I never realized we were poor but I knew with every ounce of my being that I was loved!!!

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