Ingredients:
- 2 tsps spicy brown mustard
- 2 tbsps ketchup
- 1 cup refrigerated sauerkraut, drained, rinsed and coarsely chopped
- 4 large hot dogs, such as knockwurst
- ½ oz 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:
- Heat the grill.
- 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. Serve the hot dogs on the buns.