Prepare your grill for direct medium high heat. Mix ketchup and mustard in a small bowl. In a separate bowl, mix sauerkraut with onion, set aside.
Slice hot dogs down the center, lengthwise, forming a pocket, do not cut all the way through. Coat the inside of each hot dog with the mustard ketchup mixture. Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions, packing mixture so that cheese not exposed
Firmly wrap a strip of bacon around each stuffed hot dog, securing with toothpicks.
Coat grill with oil..Place the hot dogs stuffing side down. Grill for about 2 minutes till side of bacon is cooked. turn hot dogs a quarter turn and continue to grill each side till bacon is cooked.
Remove toothpicks from hot dogs and serve in toasted buns or rolls.
This recipe has been added to the following public cookbooks:
Eagle's party,
HAYLEE'S BURGERS,SANDWICHES, &CHICKEN,
HAYLEE' DESSERT COOKBOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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