Hot Dogs Stuffed with the Works
You'll need large hot dogs (knockwurst or foot-longs) to hold all of the filling in this recipe. And remember: "The works" means anything and everything you like on a hot dog, so if there's something that works for you, bring it on!
Credit: Mastering the Grill by Andrew Schloss and David Joachim
Servings: 4 to 6
Ingredients:
* 2 teaspoons spicy brown mustard
* 2 tablespoons ketchup
* 1 cup refrigerated sauerkraut, drained, rinsed and coarsely chopped
* 4 large hot dogs, such as knockwurst
* 1/2 ounce cheddar cheese, cut into 4 small sticks
* 4 slices bacon
* Oil for coating grill screen
* 4 long hot dog buns or small sub rolls, split
Directions:
Mix the mustard, ketchup and sauerkraut in a small bowl. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each, and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side. To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.
