setting, cover, and cook, turning the dogs occasionally,
until heated through, about 8 minutes. Remove the hot
dogs from the pan; keep the sauerkraut warm.
Heat the oil in a large nonstick or cast-iron skillet over
medium heat until shimmering. Add the hot dogs and
cook, turning occasionally, until crisp on all sides, about
3 minutes. Return to the sauerkraut.
- Meanwhile, toast the buns under a hot broiler if desired.
Serve the hot dogs and sauerkraut with the buns and
mustard.