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Fountain Dogs
Recipe courtesy Sandra Lee

Ingredients
4 slices thick cut bacon (recommended: Oscar Mayer)
4 hearty beef franks (recommended: Ball Park)
1 white onion, sliced in rings
1 tablespoon extra-virgin olive oil
Hot Dog buns
Sauerkraut (recommended: Claussen)
Nacho rings (recommended: Embassa)
Sweet relish (recommended: Vlasic)
Yellow mustard
Ketchup

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Directions
Set up grill for direct cooking over medium heat. Oil
grate when ready to start cooking.

Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the
edges begin to curl but the bacon is still flexible. Drain well.

Wrap each frank in a slice of bacon, securing the ends with toothpicks; set
aside.

Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on
hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total). Turn onions
everytime you turn franks.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Serve hot on toasted buns with lots of condiments.

INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over
foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from
heat source and cook 3 to 4 minutes per side or until bacon is crispy.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved