Grilled Bacon-Wrapped Stuffed Hot Dogs

I remarked to my father than we had been doing a lot of salads and veggies lately and without missing a beat dad said, “I want to make stuffed hot dogs,” adding, “on the grill,” pointing to a particularly appetizing recipe in our Mastering the Grill cookbook. Note that, in spite of gender stereotypes, my he-man father is the main baker in our family, and I am in charge of anything to do with the grill. (Mom avoids both grilling and baking.) So, when dad says he wants to make a grilled recipe, he means that he wants me to do the cooking, while he’ll do the prepping, which is more than fine by me.

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, held in place by a wrapping of bacon around the hot dog. You can easily exchange the toppings for others, though note that the sauerkraut does help keep the cheese inside the hot dog while cooking.

Grilled Bacon-Wrapped Stuffed Hot Dogs Recipe

  • Yield: Makes 4 stuffed hot dogs.
Yum

Ingredients

  • 1 teaspoon ketchup
  • 1 teaspoon Dijon mustard
  • 4 large hot dogs, knockwurst, or kielbasa
  • 1/2 ounce cheddar cheese, cut into long sticks
  • 2 Tbsp chopped onion
  • 1 cup refrigerated sauerkraut, drained, roughly chopped
  • 4 slices bacon
  • Vegetable oil
  • 4 long hot dog buns

Method

1 Prepare your grill for direct medium high heat.

2 Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.

3 Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).

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4 Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.

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5 Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.

6 During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.

7 Remove the hot dogs and buns from the grill. Remove the toothpicks fro the hot dogs, place them in the buns and serve.

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Recipe adapted from Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss and David Joachim.

Showing 4 of 31 Comments

  • Patricia

    Wow! I have the most intense feeling of nostalgia right now. When I was a kid, one of my dad’s specialties was what he called “fancy dogs” – the same idea, only he would stuff the dogs with the mustard-ketchup mix, slices of american cheese, and thin strips of dill pickle before wrapping them with bacon. I remember how fun it was to pull out the charred toothpicks without making the bacon crumble all over the place.

    Thanks for bringing back a great childhood memory – amazing!

  • Kalyn

    How can you beat the combination of hot dogs, bacon, and cheese? Sounds like a real crowd pleaser for sure. When I was a kid, one of our very favorite dinners was something we called “weenies with cheese in the middle.” It was simply hot dogs, cut lenghthwise and fold open, then insert a long rectangle of cheese, place on a cookie sheet and bake until the hot dogs were browned and the cheese was melted (and running all over the place usually.) Everyone in the family loved this, except possibly my parents, but they never complained when we would beg for it. I think at the next Denny Family Campout I should make this recipe and tell them it’s a gourmet version of “weenies with cheese in the middle.”

  • Espahan

    I’m making this the next time our kids/grandchild, who all live about two hours away, visit. Maybe sooner, hubby and I need to test the recipe.

    We have an excellent butcher shop in the neighborhood that mostly sells very lean bacon. I can just taste one of these rashers wrapped around one of their excellent, locally made, wieners.

  • Lani

    I love bacon and hotdogs, great combination.

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