Serves 6-8
Some teenagers love sauerkraut; some most definitely don’t. This is a great dish for those who do.
8 chicken franks
1 can (16-ounces) sauerkraut
3 cups Bisquick
1 tablespoon caraway seeds
1/2 cup water
2 tablespoons prepared mustard (optional)
Flour
1 egg beaten with 1 tablespoon water
Preheat oven to 375oF. Pierce franks all over with tines of fork. Drain sauerkraut thoroughly by pressing between two stacked dinner plates, then chop coarsely. In a large mixing bowl, combine Bisquick, sauerkraut and 2 teaspoons of the caraway seeds. Gradually add water and mix vigorously until soft, slightly sticky dough forms. Divide dough in half. Roll each half on a well-floured surface into a 7×16-inch rectangle approximately 1/4-inch thick. Cut each rectangle into four 7×4-inch pieces. Brush center of each piece of dough with a thin layer of mustard, if desired, then brush the outer 1/2-inch of the rectangle with egg wash. Roll each frank loosely a piece of dough. Tuck outer ends under and place seam-side down on lightly greased baking sheet so they are not touching. Brush lightly with egg wash and sprinkle with remaining caraway seeds. Bake in middle of oven for 30 minutes or until crust is golden brown. Serve with more mustard and relish if desired.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
