Ingredients Weight Measure
Kielbasa sausages, split 3 lbs. 12 each
Beer 32 oz. 1 qt.
TABASCO® brand Habanero Sauce 18 oz. 2 1/4 cups
Spanish or Bermuda onions, peeled 2 1/2 lbs.
Vegetable oil 3 oz. 6 Tbsp.
Sauerkraut, drained 12 oz. 1 1/2 cups
Mustard 6 oz. 6 Tbsp.
Hot dogs buns, split, 2 oz. 12 each
Cheddar cheese, grated 3 cups


  1. Place sausages in a container in a single layer. Combine beer and 16 oz. of TABASCO® brand Habanero Sauce and pour over
  2. Cut onions in half lengthwise and slice very thin. Sauté onions in vegetable oil until soft and golden, about 20 to 30 minutes. Stir in sauerkraut, 2 oz of TABASCO® brand Habanero Sauce and mustard. Refrigerate until ready to use.
  3. Broil, grill or bake sausages at 425°F. for 10 minutes. Reheat onion mixture. Warm buns. For each serving, fill bun with onion mixture, top with Kielbasa, and sprinkle with 1/4 cup grated cheddar.

Yield: 12 servings