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Best BBQ Grilled Hot Dogs Topped with Sauerkraut Recipe

Best BBQ Grilled Hot Dogs Topped with Sauerkraut Recipe

Nothing says summer quite like the sizzle of hot dogs on the grill. But why settle for ordinary when you can elevate this classic dish to new heights? Our recipe for Grilled Hot Dogs With Sauerkraut combines the smoky char of perfectly grilled franks with the tangy crunch of sauerkraut, creating a mouthwatering combination that’ll have your guests coming back for seconds (and thirds!).

The secret to these show-stopping dogs lies in our unique two-step cooking method. By first simmering the hot dogs in a flavorful sauerkraut bath, we infuse them with extra moisture and tang. Then, a quick stint on the hot grill gives them that irresistible crispy exterior. The result? Hot dogs that are juicy on the inside, crispy on the outside, and bursting with flavor in every bite.

Whether you’re hosting a summer barbecue, tailgating at the big game, or just craving a taste of nostalgia, these Grilled Hot Dogs With Sauerkraut are sure to hit the spot. So fire up the grill, grab your tongs, and get ready to impress your family and friends with this elevated take on a beloved classic!

Pro Tip

For the best results, look for hot dogs with natural casings. These will give you that satisfying ‘snap’ when you bite into them, taking your hot dog experience to the next level.

Ingredients

  • 1 (1-pound; 450g) package sauerkraut, with juices
  • 2 pounds (900g) natural-casing all-beef hot dogs (such as Boar’s Head or Dietz & Watson)
  • Buns and brown mustard, for serving

Directions

  1. Prepare your grill for two-zone cooking. For charcoal grills, light one chimney full of charcoal. Once the coals are covered with gray ash, pour them onto one side of the charcoal grate. For gas grills, set half the burners to high heat. Allow the grill to preheat for 5-10 minutes, then clean and oil the grates.
  2. While the grill heats up, prepare your sauerkraut bath. Pour the entire package of sauerkraut, including juices, into a 10-inch-square disposable aluminum pan. If you don’t have a disposable pan, you can create a makeshift tray using a double layer of heavy-duty aluminum foil, folded into a 10-inch square with 2-inch high sides.
  3. Nestle your hot dogs into the sauerkraut, ensuring they’re evenly distributed and partially submerged in the juices. This step is crucial for infusing the hot dogs with extra flavor and keeping them moist during cooking.
  4. Place your sauerkraut and hot dog tray on the hot side of the grill. Let it cook until the sauerkraut begins to simmer, which should take about 4 minutes. Once simmering, carefully slide the tray to the cooler side of the grill.
  5. Cover the grill, positioning the vents over the hot dogs if possible. This creates a convection effect, helping to cook the hot dogs evenly. Let them steam in their savory bath for about 10 minutes, turning them once halfway through to ensure even heating.
  6. After the steaming period, it’s time for the grand finale. Remove the lid and, using tongs, transfer the hot dogs from their sauerkraut bath directly onto the hot side of the grill grate.
  7. Grill the hot dogs for about 3 minutes total, turning them occasionally to achieve an even, crispy char on all sides. This step is where the magic happens, creating that perfect contrast between the juicy interior and the crispy exterior.
  8. Once your hot dogs are beautifully browned, return them to the sauerkraut to keep warm. If desired, lightly toast your buns on the hot side of the grill for that extra touch of perfection.
  9. Serve your grilled hot dogs nestled in toasted buns, generously topped with the warm sauerkraut and a dollop of brown mustard. Prepare for an explosion of flavors and textures that will redefine your idea of the humble hot dog!

Notes

If you’re feeling adventurous or want to add a New York twist to your hot dogs, try simmering them in a jar of stewed onions instead of sauerkraut. This variation adds a sweet and savory dimension that perfectly complements the smoky grilled flavor.

Why This Recipe Works

The two-step cooking process is the key to hot dog perfection. By first steaming the hot dogs in sauerkraut, we ensure they’re heated through evenly and infused with flavor. The final grilling step creates that irresistible char and snap that hot dog lovers crave. This method prevents the common pitfalls of grilled hot dogs – no more burst casings, shriveled franks, or dogs that are burnt on the outside and cold in the middle.

Serving Suggestions

While these hot dogs are delicious on their own, consider setting up a toppings bar for your guests to customize their dogs. Some popular options include diced onions, pickle relish, jalapenos, shredded cheese, and a variety of mustards and ketchups. For a complete meal, serve alongside classic picnic sides like potato salad, coleslaw, or baked beans.

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 618
% Daily Value*
Total Fat 46g 59%
Saturated Fat 18g 89%
Cholesterol 87mg 29%
Sodium 1990mg 87%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 22g
Vitamin C 12mg 58%
Calcium 114mg 9%
Iron 4mg 25%
Potassium 561mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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