1 Large can Sauerkraut
1 Stick Butter
1C Dark brown Sugar
Rinse the kraut well and squeeze out as much water as possible.
Melt the butter in a large skillet over medium heat.
Add the brown sugar to the butter and cook until the sugar is melted and begins to caramelize.
Add the kraut and stir to coat. Simmer until the kraut is translucent and begins to crisp.
Stir often to be sure the kraut and sugar doesn’t burn.
Serve over grilled hot dogs, sausage or as a side dish with pork or pierogies.