Bacon Wrapped Hot Dogs! These are the absolute ultimate hot dogs. They are stuffed with cheese, onions and sauerkraut, wrapped in bacon and cooked on a hot grill. How to grill hot dogs.
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Grilling hot dogs with dad
I remarked to my dad that we’d been making a lot of salad and veggies lately, and without missing a beat, my dad said, “I want to make bacon-wrapped hot dogs,” added, “on the grill,” and pointed to a particularly appetizing recipe in our Mastering the Grill cookbook.
Note that despite gender stereotypes, my He-Man dad is the main baker in our family and I’m in charge of everything grill-related. (My mom avoids grilling and baking.)
So when my dad says he wants to cook bacon-wrapped hot dogs “on the grill,” he means he wants to me to cook while he takes care of the prep, which is more than fine with me.
Ultimate Bacon Wrapped Hot Dogs
Do you like hot dogs, mustard, ketchup, cheese, onions, sauerkraut and bacon? Then this is the stuffed hot dog recipe for you!
It’s all in there and held in place by a bacon wrap around the hot dog. You can easily swap out the toppings for others, just note that the sauerkraut will help keep the cheese inside the hot dog as it cooks.
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Grilled Bacon Wrapped Stuffed Hot Dogs
Recipe adapted from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
ingredients
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1 teaspoon ketchup
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1 teaspoon Dijon mustard
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4 large hot dogs, knockwurst or kielbasa
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1/2 ounce cheddar cheese, cut into long sticks
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2 tablespoons chopped onions
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1 cup prepared sauerkraut, drained, roughly chopped
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4 slices of bacon
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vegetable oil
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4 long hot dog buns
method
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Prepare your grill for direct medium heat
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Cut up the hot dogs:
Mix ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside.
Slice the hot dogs in half lengthways and form a deep pocket in each one, but don’t cut all the way through.
Coat the inside of each hot dog with the mustard and ketchup mixture.
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Fill the hot dogs:
Place a strip of cheese deep in the pocket of each hot dog. Top with sauerkraut and onions.
Cover the ends of the cheese with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out during cooking).
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Wrap bacon around each hot dog:
Wrap a strip of bacon around each stuffed hot dog and secure at each end with toothpicks.
Make sure you wrap tightly enough to keep the filling inside, but not so tight that the bacon would tear as the hot dog expands.
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Grill the hot dogs:
Coat the grates of your grill with vegetable oil to keep the hot dogs from sticking. If you have a grill sieve (a sieve with smaller holes so small bits of what you’re cooking don’t fall through the grill) you can use it, just brush it with vegetable oil first and heat for a few minutes .
Place the stuffed hot dogs, stuffing side down, on the grill. Grill 2 minutes or until bacon is done on this side, rotate hot dogs 1/4 turn and grill a few more minutes.
Grill for a few more minutes on each side until the bacon is done. Cover the grill between spins to facilitate cooking.
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Grill buns:
During the last minute of cooking, open the hot dog buns and place them open-side down on the grill to lightly toast.
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Surcharge:
Take the hot dogs and buns off the grill. Remove the toothpicks from the hot dogs. Place the hot dogs in the buns and serve.
