Frankfurters With a Kriek Boon Glaze & Spicy Potato Salad


This weekend, I was looking for something quick and easy to make after a busy week of events & writing.

In my research, I across a number of recipes online for poaching different types of hot-dog sausage in beer.
With the naturally smoky and salty taste of frankfurters, I figured it would be a great idea to poach them in one of two fruit lambic beers I had left over from a previous Beer52 delivery.
I mean, we cook Ham in Cola or Orange Juice so it makes total sense.

I opted for a bottle of Kriek Boon which I reviewed some time ago.
In my review, I mentioned how it had a cherry cola feel about it, with its sharp and tangy cherry flavour. This would make Kriek Boon the ideal option to poach the frankfurters in and create a powerfully sweet & savoury glaze out of to pour over the finished franks.

I paired the frankfurters with a fresh and spicy new potato salad which balanced out really well too. The salad can be made in advance to save a little time and effort.


  • 1 Bottle of Kriek Boon
  • 2 Tablespoons of White Sugar
  • 4 Large Frankfurters
  • 4 Hotdog Buns
  1. Bring the oven to a low heat just to warm up the buns gently.
  2. Crack open the bottle of Kriek Boon and pour into a good sized frying pan along with the sugar. Bring to a boil and stir the sugar in until dissolved.
  3. Once boiling, add the frankfurters and poach in the liquid for about 7 minutes or until cooked through (Follow packet instructions).
  4. Store the frankfurters in the oven with the buns and continue to reduce the Kriek Boon until the liquid looks the consistency of a syrup.
    The Glaze will reduce quickly at this point so watch carefully.


  • 280g Sauerkraut (Allow about 70g per person)
  • 1/2 tbsp Brown Sugar
  1. Wash the Sauerkraut and squeeze with your hands to remove most of the liquid.
    This will take away some of the tart flavour but still retain the texture.
    A couple of rinses will do the trick.
  2. Place in a pan with the sugar and bring the heat up to a medium/high temperature.
  3. Allow the sugar to cook in and any excess liquid to cook out for about 7 minutes.

Bringing it all together

  1. Slice the buns down the middle and add the frankfurter.
  2. Add a portion of the warmed Sauerkraut to the bun.
  3. Pour on the Kriek Boon Glaze
  4. (Optional) Add a portion of the spicy potato salad and enjoy!

Spicy Potato Salad

  • 3 Spring Onions (Finely chopped)
  • 400g New Potatoes (Halved)
  • 4 tbsp Yogurt
  • 4 tbsp Mayonnaise
  • 2 tbsp Whole Grain Mustard
  • Salt & Pepper
  1. Bring a pan of water to the boil with a little salt.
  2. Add the new potatoes and cook for about 10 minutes until cooked through.
    I usually test by piercing a potato with a knife, It should go through with ease.
  3. Whilst the new potatoes are cooking, add the chopped spring onions, yogurt, mayonnaise and whole grain mustard to a bowl.
  4. Once your happy with the new potatoes, place them in a bowl of cold water to cool them down.
  5. Drain the water from the new potatoes and add them to the mixture in the bowl.
  6. Add a little salt and pepper for seasoning and its ready to serve.


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