Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon ketchup per hot dog

  2. 1/4 teaspoon Dijon mustard per hot dog

  3. Large or jumbo hot dogs

  4. cheddar cheese slices cut into strips

  5. 2 Tbsp chopped onion

  6. 1 cup refrigerated sauerkraut, drained, roughly chopped

  7. 1 slice of bacon per hot dog

  8. Vegetable oil or non-stick spray

  9. tooth picks, 2 per hot dog

Instructions Jump to Ingredients ↑

  1. Set grill for medium high heat.

  2. In two separate bowls mix together ketchup and mustard, and onions and sauerkraut.

  3. Slice hot dogs down the center without cutting all the way through. Coat the inside with ketchup/mustard and then add the strips of cheese. Top with the sauerkraut and onin mix.

  4. Close hot dog and wrap with bacon stips. Secure the ends of the bacon strips with toothpicks.

  5. Spray or coat the grill with oil so the hotdogs do not stick and unravel. Start cooking the hotdogs by placing the sliced opening down on the grill. Cook the hot dogs 2 minutes at each quarter turn. Remove toothpicks before serving.


Send feedback