Great Depression-Style Hot Dog and Sauerkraut Cake
I love spending time in the archives of vintage recipes, especially American ones. I find so much bullshit there; I can’t believe it existed. Mayonnaise jelly, bananas and ham with hollandaise, hot dog fondue, or the hot dog and stewed sauerkraut cake I’m writing about today.
This recipe has caught my eyes for a couple of reasons:
First, I’ve read that this meal was hugely popular during the times of The Great Depression. A light bulb immediately appeared over my head – it perfectly represents the reality of these days.
Also, I’ve recently noticed how famous are the hot dogs in Lithuania. So, combining my inspiration from American recipe archives and today’s Lithuanian trends, I made a hybrid – a centipede in the style of The Great Depression. When you think of it, it’s a classic combo of hot dogs and cooked sauerkraut, but to make things more fun, I decided to change things up a bit.
800 g hot dogs;
250 g sauerkraut;
finely chopped pickle;
finely chopped onion;
a few garlic cloves;
2 tablespoons tomato paste;
finely chopped smoked bacon
First, let’s prepare the sauerkraut. Pan-fry the bacon, then – onion, carrot, and garlic (use the fat from the bacon!). Add some tomato paste. Fry everything until the onions become translucent. Add sauerkraut and pickle. Cook for 40 minutes. If needed, add some water, but the final result shouldn’t be too watery – otherwise, our hill of cabbage won’t stand still.
Slice the hot dogs lengthwise.
Fun part: add sauerkraut to a baking dish, and, with some help of toothpicks, surround it with hot dogs (see pictures). Bake in a medium-hot oven for 15 minutes. I’d like to notice how crispy the hot dogs get when cooked in such a way. Those too lazy to cook this wonder, please just make lengthwise-sliced hot dogs in the oven. It will be perfect with your breakfast scramble.
Once cooked, feel free to decorate the monster with some chili peppers and olives. And use sauerkraut to make some hair!