Frankly Sauerkraut (Cooked on the Grill)

My grandfather, a first-generation American, always claimed sauerkraut was the cure for everything. From a simple sniffle to a bruised ego, his answer was always the same: “Eat your kraut!” While I might not subscribe to his medicinal beliefs entirely, I absolutely agree with his love for the tangy, fermented cabbage, especially when piled high on a perfectly grilled hot dog, the smoky char mingling with the kraut’s vibrant acidity. It’s a flavor combination that instantly transports me back to his backyard barbecues, filled with laughter, sunshine, and the irresistible aroma of summer.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 12
• Yields: 12 krautdogs
• Dietary Type: Not specified

Ingredients

• 12 hot dogs
• 2 tablespoons prepared mustard
• 1 1⁄2 cups sauerkraut, drained
• 2 tablespoons ketchup (optional)
• 12 hot dog buns, split and toasted (buttered, if desired)
• 1 cup chopped onion, cooked if desired

Equipment Needed

• Heavy-duty aluminum foil (or regular foil, doubled)
• Grill

Instructions

1. Begin by preparing the hot dogs. With a sharp knife, carefully slice each hot dog almost in half lengthwise. Be careful not to cut all the way through to the other side; you want to create a pocket, not two separate halves.
2. Gently press open the sliced hot dogs to expose the interior.
3. Spread 1/2 teaspoon of prepared mustard evenly on the cut side of each hot dog. This adds a zesty base that complements the sauerkraut.
4. Place each mustard-coated hot dog, cut-side up, on individual sheets of heavy-duty aluminum foil. If using regular foil, double-layer it to prevent tearing and leakage during grilling. This creates individual packets that will steam the hot dogs and sauerkraut to perfection.
5. Spoon about 2 tablespoons of drained sauerkraut onto each hot dog, spreading it evenly over the cut surface. Draining the sauerkraut beforehand prevents the foil packets from becoming soggy.
6. Carefully fold the edges of the foil to completely enclose each hot dog and sauerkraut mixture. Make sure the packets are sealed tightly to trap the steam and ensure even cooking.
7. Preheat your grill to medium heat. This allows the hot dogs to cook through without burning the outside.
8. Place the prepared foil packets on the ungreased grill grates. Close the grill lid to maintain a consistent temperature and cook the hot dogs evenly.
9. Cook for about 5 minutes, turning the packets once halfway through, until the hot dogs are heated through and the sauerkraut is warmed.
10. Carefully remove the foil packets from the grill and discard the foil. Be cautious when opening the packets, as steam will escape.
11. If desired, spread 1/2 teaspoon of ketchup evenly on the top half of each hot dog bun. This adds a touch of sweetness that balances the tanginess of the sauerkraut.
12. Place one grilled hot dog on the bottom half of each toasted hot dog bun.
13. Top each hot dog with cooked chopped onion, if desired. The sweetness of cooked onions is another great addition.
14. Cover each hot dog with the top half of the bun. Serve immediately and enjoy!

Expert Tips & Tricks

• For a more intense smoky flavor, consider adding a few wood chips (such as hickory or mesquite) to your grill during cooking. Just be sure to soak them in water for at least 30 minutes beforehand to prevent them from burning too quickly.
• If you want to add a touch of richness, try grilling a few slices of bacon and crumbling them over the sauerkraut before serving.
• Don’t be afraid to experiment with different types of mustard. A spicy brown mustard or a whole-grain mustard can add a unique kick to the hot dogs.
• To prevent the hot dog buns from becoming soggy, consider buttering and toasting them lightly on the grill before assembling the krautdogs.
• If you don’t have a grill, you can also cook the foil packets in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until the hot dogs are heated through.

Serving & Storage Suggestions

Serve these grilled krautdogs immediately for the best flavor and texture. They are fantastic on their own, but also pair well with classic sides like potato salad, coleslaw, or corn on the cob.

Leftover cooked hot dogs and sauerkraut can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The hot dog buns are best consumed fresh, but can also be stored in an airtight container at room temperature for a day or two.

Avoid leaving the cooked hot dogs and sauerkraut at room temperature for more than 2 hours, as this can increase the risk of bacterial growth. Freezing is not recommended, as it can affect the texture of the sauerkraut and hot dogs.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279.1 kcal	N/A
Calories from Fat	N/A	49%
Total Fat	15.3 g	23%
Saturated Fat	5.7 g	28%
Cholesterol	23.9 mg	7%
Sodium	864.7 mg	36%
Total Carbohydrate	25.4 g	8%
Dietary Fiber	1.6 g	6%
Sugars	5.2 g	N/A
Protein	9.5 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Krautdogs: Substitute the hot dogs with vegetarian or vegan sausages for a plant-based version.
• Spicy Krautdogs: Add a pinch of red pepper flakes to the sauerkraut for a spicy kick. Alternatively, use a spicy mustard or add sliced jalapeños to the hot dog.
• German-Style Krautdogs: Use bratwurst instead of hot dogs and add a dollop of German mustard (such as Dusseldorf mustard) to the bun.
• Sweet and Tangy Krautdogs: Add a tablespoon of brown sugar or maple syrup to the sauerkraut for a sweeter flavor profile.
• Kimchi Krautdogs: Replace the sauerkraut with kimchi (Korean fermented cabbage) for a spicy and flavorful twist.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage instead of sauerkraut?
A: While you could, sauerkraut has a distinct fermented flavor that pre-shredded cabbage lacks. The fermentation process also tenderizes the cabbage, making it more palatable.

Q: Is it necessary to drain the sauerkraut?
A: Yes, draining the sauerkraut is important to prevent the foil packets from becoming overly soggy. Excess moisture can dilute the flavors and make the hot dogs less appealing.

Q: Can I prepare the foil packets ahead of time?
A: You can assemble the foil packets up to a few hours in advance and store them in the refrigerator until ready to grill. Just be sure to keep them properly sealed to prevent any leakage or contamination.

Q: What’s the best way to toast the hot dog buns?
A: You can toast the hot dog buns on the grill grates for a minute or two, or use a toaster or toaster oven. Buttering the buns before toasting adds extra flavor and prevents them from drying out.

Q: Can I add cheese to the krautdogs?
A: Absolutely! A slice of Swiss, provolone, or even a sharp cheddar would be a delicious addition to these grilled krautdogs. Add the cheese during the last minute of grilling to allow it to melt slightly.

Final Thoughts

Grilling sauerkraut-topped hot dogs is more than just a recipe; it’s an invitation to create memories, share laughter, and savor the simple joys of good food and good company. So fire up the grill, gather your loved ones, and prepare to enjoy a taste of tradition with a flavorful twist. Don’t be afraid to experiment with different toppings and variations to create your own signature krautdog. And most importantly, don’t forget to share your creations with us! We’d love to hear about your favorite ways to enjoy this classic summertime treat.