Ultimate Bacon-Wrapped Cheese-Stuffed Hot Dogs
Indulge in the ultimate backyard treat with these Ultimate Bacon-Wrapped Cheese-Stuffed Hot Dogs. Perfectly grilled, each savory hot dog is sliced open and generously filled with gooey cheddar cheese, zesty sauerkraut, and crispy onions, all wrapped snugly in smoky bacon. Finished to a crispy perfection on the grill, they’re served in toasted buns for that added crunch. Ideal for summer barbecues, game day, or any casual gathering, these mouthwatering hot dogs are sure to impress guests and satisfy your cravings.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Ketchup
1 teaspoon (none)
Dijon mustard
1 teaspoon (none)
Large hot dogs or knockwurst or kielbasa
4 (none)
Cheddar cheese
1/2 ounce (cut into long sticks)
Chopped onions
2 tablespoons (none)
Refrigerated sauerkraut
1 cup (squeezed to drain and roughly chopped)
Bacon slices
4 (none)
Vegetable oil
as needed (for grilling)
Long hot dog buns
4 (none)
Instructions
1
Preheat your grill to a medium-high heat for direct cooking.
2
In a small bowl, combine ketchup and Dijon mustard to form a delicious sauce. In another bowl, mix the chopped onions with the sauerkraut and set aside.
3
Make a deep pocket in each hot dog by slicing them lengthwise, ensuring you do not cut all the way through. Spread the ketchup-mustard mixture generously inside each hot dog.
4
Insert a stick of cheddar cheese deeply into the pocket of each hot dog, then add the prepared sauerkraut and onion mixture on top. Ensure the cheese is completely encapsulated to prevent it from leaking during cooking.
5
Wrap each stuffed hot dog tightly with a slice of bacon, securing the ends with toothpicks to avoid any stuffing from spilling out. Keep the wrapping tight but allow for expansion during cooking.
6
Lightly oil the grill surface to prevent sticking. If using a grill screen, coat it with oil before preheating for a couple of minutes.
7
Place the hot dogs on the grill with the stuffing side down. Grill for about 2 minutes or until that side is crispy, then rotate a quarter turn and grill for an additional few minutes. Continue to turn and grill until the bacon is fully cooked and crispy, using the grill cover between rotations to facilitate cooking.
8
In the last minute, open the hot dog buns and place them open-side down on the grill to toast lightly.
9
Once grilled to perfection, remove the hot dogs and buns from the grill. Carefully take out the toothpicks from the hot dogs, place the hot dogs into the toasted buns, and serve immediately for a deliciously satisfying treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Bacon-Wrapped Cheese-Stuffed Hot Dogs?
They are a savory backyard treat consisting of hot dogs sliced open, stuffed with cheddar cheese, sauerkraut, and onions, wrapped in bacon, and grilled to crispy perfection.
What types of meat can be used for this recipe?
You can use large hot dogs, knockwurst, or kielbasa for this recipe.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What ingredients are needed for the internal sauce?
The sauce is a simple combination of 1 teaspoon of ketchup and 1 teaspoon of Dijon mustard.
How should the hot dogs be sliced?
Make a deep pocket by slicing them lengthwise, but be careful not to cut all the way through.
What kind of cheese is recommended?
The recipe calls for 1/2 ounce of cheddar cheese, cut into long sticks.
How do you prepare the sauerkraut?
Use 1 cup of refrigerated sauerkraut that has been squeezed to drain and roughly chopped.
How do you keep the cheese from leaking out?
Ensure the cheese is completely encapsulated by the sauerkraut and onion mixture, and then wrap the hot dog tightly with bacon.
How do you secure the bacon?
Wrap a slice of bacon tightly around each stuffed hot dog and secure the ends with toothpicks.
What is the recommended grill temperature?
Preheat your grill to medium-high heat for direct cooking.
How do you prevent the hot dogs from sticking to the grill?
Lightly oil the grill surface or coat the grill screen with vegetable oil before cooking.
Which side should be grilled first?
Place the hot dogs on the grill with the stuffing side down first.
How long should the stuffing side be grilled?
Grill the stuffing side for about 2 minutes or until it becomes crispy.
How do you ensure the bacon is fully cooked?
Continue to rotate the hot dogs a quarter turn every few minutes and use the grill cover between rotations.
When should the buns be toasted?
In the last minute of grilling, place the buns open-side down on the grill.
What is the final step before serving?
Remove the hot dogs from the grill and carefully take out the toothpicks before placing them in the buns.
Is this recipe suitable for a summer barbecue?
Yes, it is ideal for summer barbecues, game days, or casual gatherings.
What type of onions are used?
The recipe calls for 2 tablespoons of chopped onions.
Are these hot dogs considered easy to make?
Yes, they are tagged as an easy recipe for any skill level.
What is the primary protein category?
This recipe is categorized under Pork.
Can I use a grill screen for this recipe?
Yes, if using a grill screen, ensure it is oiled and preheated for a couple of minutes.
What should the bacon texture be like when finished?
The bacon should be fully cooked and crispy.
What kind of mustard is used?
Dijon mustard is used to provide a zesty flavor.
How much bacon is required?
You will need 4 slices of bacon, one for each hot dog.
What kind of buns should I use?
Use 4 long hot dog buns to accommodate the stuffed hot dogs.
Can I use frozen sauerkraut?
The recipe specifically recommends refrigerated sauerkraut for the best texture.
What provides the 'zesty' flavor mentioned?
The combination of Dijon mustard and sauerkraut provides the zesty kick.
How many ingredients are in this recipe?
There are 9 total ingredients including the condiments and oil.
Why is the sauerkraut squeezed?
It is squeezed to drain excess moisture so the hot dogs don't become soggy.
Is the cheese shredded or in blocks?
The cheese should be cut into long sticks for better stuffing.