Grilled Bacon-Wrapped Stuffed Hot Dogs

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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.

Bacon Wrapped Hot Dogs

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

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  • Yield: Makes 4 stuffed hot dogs

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 Slice open hot dogs, coat with ketchup and mustard: 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 Stuff hot dogs with cheese, sauerkraut, and onions: 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 bacon around each hot dog: Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end.

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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.

5 Grill the hot dogs: 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.

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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 Grill the buns: 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 toothpicks: Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs. Place the hot dogs 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.

Bacon Wrapped Hot Dogs

Showing 4 of 13 Comments

  • Sean Eddy

    I thought these looked good, and I was right! When I told my wife what I was making, her reply was “wait, grilled stuffed what?” She was really apprehensive, but quickly turned into a believer once she ate one. Great recipe.

  • athina

    These were so much fun to make, and very yummy too- my guests loved them! Thanks! Great summertime fare.

  • Kwai Chang Caine

    When I was a kid, not only did my mother make these at home, but there was a drive-in restaurant where this was a speciality. They were, and still are, called whistle pigs, and the were served at Page’s Whistle Pig at 6 Corners in Niagara Falls, NY.

  • Maureen

    What type of hotdogs do you buy. I am trying to find something that my kids will eat that’s not too expensive but still is healthy and has flavor. Any advice would be greatly appreciated. Also, sausages and cold cuts anyone?

  • Shawn Sisler

    I do something like this with brats.
    I precook the brats by boiling for a few minutes to reduce the flare ups before grilling. Then I slice the brat longways about 3/4 way through, fill with thin slices of lightly grilled pineapple and cheddar cheese, wrap with bacon, and grill. yummmmmmy

    Whoah, that sounds great! ~Elise

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