- 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
- Vegetable oil
- 4 long hot dog buns
Beef and stir-fry
- 1 1 1/4 to 1 1/2 lb top sirloin steak
- 1 Tbsp cornstarch
- 2 Tbsp vegetable oil (preferably peanut)
- 1 Tbsp dark toasted sesame oil (optional)
- 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
- 2 cloves garlic, thinly sliced
- 2-3 hot chilis, preferably red serranos, seeded, sliced
- 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
- 1/2 cup loosely packed, chopped cilantro
- Prepare your grill for direct medium high heat.
- Slice open hot dogs, coat with ketchup and mustard: Mix together 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.
- Stuff hot dogs with cheese, sauerkraut, and onions: 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).
- Wrap bacon around each hot dog: Wrap a strip of bacon around each st￭ 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.
- Grill the hot dogs: Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the st￭ 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 grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
- Grill the buns: During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
- Remove toothpicks: Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs. Place the hot dogs in the buns and serve.
You may also like
Beef Bourguignon Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce. Chipotle Burger A hamburger flavored with chipotles in adobo, cumin and onion, served with jack cheese and avocados. Slow Cooker Cajun-Spiced Stuffed Peppers Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker. Swedish Meatballs Classic Swedish meatballs made from a mixture of beef and pork, flavored with nutmeg and cardamom and served with a rich beef and sour cream gravy.