Grilled Bacon-Wrapped Stuffed Hot Dogs

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

  • Prep time: 10 minutes
  • Cook time: 11 minutes
  • 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 tablespoons chopped onions
  • 1 cup prepared 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 the hot dogs: 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 the hot dogs: 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).

Stuffing hot dogs for bacon wrapped hot dogs Stuffing hot dog with sauerkraut for bacon wrapped hot dogs

4 Wrap bacon around each hot dog: 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.

Bacon wrapped hot dogs Keeping the bacon wrapped hot dogs together

5 Grill the hot dogs: Brush the grates of your grill 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.

How long to grill hot dogs wrapped in bacon how to grill hot dogs stuffed with sauerkraut and wrapped in bacon

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 Serve: 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Peter

    Can I substitute dry white wine instead of beer in these recipes

    • Emma Christensen

      Hi, Peter! Emma here, managing editor. This recipe doesn’t use any beer. Did you mean to leave this comment on a different recipe?

  • Deniseregina

    Looks good. I will be trying this. HOWEVER, even in that tiny amount, I just can’t put ketchup on a hotdog!! Yes, I’m from Chicago!

  • 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.

    xxxxxyyyyy

  • athina

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

    xxxxxyyyyy

  • Seven

    While I was putting these together, I decided that they were way too much work for bbq hot dogs. (I made a dozen to go along with hamburgers for my family of 7. We like meat.) When I saw them all piled on the serving platter, I decided that they were gorgeous and brought the humble hot dog to new heights. When I tasted them, I knew I’d be making them again. Thank you for sharing the recipe!

    xxxxxyyyyy

  • Nick G-B

    We made these yesterday and they were phenomenal. Everyone was a little worried before the first bite, but we all recognize the inherent goodness of bratwursts, cheese, and bacon. The kraut was very mild, and turned a great golden color on the grill (or due to mustard saturation…). Anyway, here’s a much less pretty photo of the results.

    http://www.flickr.com/photos/nickgb/1303653753/in/photostream?edited=1

    Everyone had seconds and someone actually ate a third. I hope she’s still with us…

    xxxxxyyyyy

  • anna

    I made the Hot Dog it was soooooooo good with the cheese and sauerkraut and onion, bacon I’ll make this every time I have a Hot Dog. Thank you.

    xxxxxyyyyy

  • 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.

    • sarah roberts

      Hi Kwai, my mother also made these for us when we were kids. It is funny how everyone thinks that these are something ”NEW”. I am 61 so that tells you how long ago that was. Glad to see people enjoying them as I did.

  • 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

  • Holly

    For anyone concerned about the fat content, Ballpark makes a delicious non-fat beef frank that my family can’t tell apart from the high-fat version, and I prefer the taste because it tastes more like meat and less like fat. (Ballpark also makes a low-fat turkey frank, but to my taste, the beef is far better.) Go ahead and splurge! I agree with a previous poster, what doesn’t taste better wrapped in bacon?!

  • ginny

    Can something other than pickeled cabbage be used my son would not come within 100 feet of this and he loves bacon, and doesn’t eat enough meat so I thought I could try something , any ideas?

  • Elise Bauer

    Hi Rachel – Sure, pan-frying would work fine. You might want to drain any excess fat that comes as the bacon cooks. I would suggest using a cast iron pan, or even a cast iron grill pan.

  • rachel

    Hello!
    These dogs look amazing! Was just wondering if it’s possible to panfry them instead of grilling them as I don’t have a grill at home. Thanks!

  • 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!