This is a delicious recipe you’ve gotta try:
- 1 teaspoon ketchup
- 1 teaspoon Dijon mustard
- 4 large hot dogs, knockwurst, or kielbasa
- 1/2 ounce cheddar cheese, cut into long sticks
- 2 Tbsp chopped onion
- 1 cup refrigerated sauerkraut, drained, roughly chopped
- 4 slices bacon (Optional but Suggested)
- Vegetable oil
- 4 long hot dog buns
Preparation instructions after Step 1-3 are completed:
Prepare your grill for direct medium high heat. Coat your grill surface with vegetable oil so that the hot dogs don’t stick. Place the prepared hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to turn quarter turns until all four sides are browned or the bacon is cooked. Make sure grill is covered to trap heat in between turnings. During the last minute of grilling, open the hot dog buns, pull apart lightly but don’t separate. Then place them open-side down on the grill to lightly toast. Take dogs off the grill, remove the toothpicks and place in toasted buns. Enjoy!!
1 Combine the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
2 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
Optional for a Delicious Bacon Dog:
3 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.