You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.




Hot dog burritos

1 (16-ounce) can baked beans

8 frankfurters, sliced

1/3 cup ketchup

2 tablespoons yellow mustard

2 tablespoons brown sugar

8 (8-inch) flour tortillas, heated

Combine beans, sliced frankfurters, ketchup, mustard and sugar in medium saucepan. Simmer about 5 minutes to heat through.

Spoon mixture into tortillas, dividing evenly. Roll up jelly-roll style.

Makes 8 servings

Tip: Try topping dogs with French’s French Fried Onions before rolling up.

Kielbasa and Kraut Heroes

For barbecues, place this mixture into a heavy foil pan. Cover and heat on grill 15 minutes. Spoon on heroes just before serving.

1 tablespoon vegetable oil

2 large, red onions, cut in half lengthwise and thinly sliced

2 pounds kielbasa, thickly sliced

2 pounds sauerkraut, rinsed and well drained

1 (12-ounce) can beer or non-alcoholic malt beverage

1/2 cup French’s Spicy Brown Mustard or French’s Horseradish Mustard

1 tablespoon caraway seeds

8 hot dog or hero-style buns

Heat oil in large nonstick skillet over medium heat. Add onions; cook 5 minutes or just until tender, stirring often. Remove from skillet.

Add kielbasa to skillet; cook and stir 5 minutes or until lightly browned. Drain off fat. Stir in onions, sauerkraut, beer, mustard and caraway seeds. Cook over low heat 10 minutes or until most of liquid is absorbed, stirring occasionally. Serve in buns.

Makes 8 servings

German Potato Salad with Grilled Sausage

Grill sausage at your next barbecue and add to potato salad just before serving. Ideal for tailgating parties.

2/3 cup prepared vinaigrette salad dressing

1/3 cup spicy brown mustard or horseradish mustard

1 tablespoon sugar

1 1/2 pounds red or boiling-type potatoes, cut into 3/4 -inch cubes

1 cup chopped green bell pepper

1 cup chopped celery

1/2 cup chopped onion

1/2 pound kielbasa or smoked sausage, split lengthwise

Mix salad dressing, mustard and sugar in large bowl; set aside.

Cook potatoes in boiling salted water to cover for 10 to 15 minutes until potatoes are tender. Drain and transfer to bowl. Add bell pepper, celery and onion; set aside.

Grill sausage over medium-high heat until lightly browned and heated through. Cut into small cubes. Add to bowl with potatoes. Toss well to coat evenly. Serve warm.

Makes 6 to 8 servings.

– French’s