Summer’s hot dogs and sausages get a boost from this lively sauerkraut topping. It’s an excellent side dish for other grilled fare, too. Von Staden recommends using it to add a peppy zing to steaks.

1 can (14.5 ounces) sauerkraut
3/4 cup sugar
1/2 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon celery seeds
1 can (15.25 ounces) corn, drained
1/2 cup chopped red or green bell pepper
1 jar (4 ounces) pimientos, drained
Salt and pepper, to taste

1. Pour sauerkraut into a colander set over the sink. Press with the back of a spoon or use your hands to drain excess liquid from the sauerkraut.

2. In a medium bowl, whisk together sugar, oil, vinegar and celery seeds. Stir until sugar is dissolved and mixture is well blended.

3. Add the drained sauerkraut, corn, bell pepper and pimientos to the dressing and mix well. Season with salt and pepper to taste.

4. Cover and chill at least 8 hours before serving, to let the flavors meld.

Serves 12.