- 4 good-quality cheese smokies
- 2 cups Choucroute, recipe follows
- 4 hot dog buns, cut in 1/2
Preheat the barbecue to high heat. Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes. Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese. While weenies are grilling, heat up Choucroute and toast hot dog buns. Place a layer of Choucroute in each bun and add a smokie on top. Serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 4 ounces bacon, cut into small chunks
- 1 cup sliced onions
- 2 cups good-quality sauerkraut
- 1 1/3 cups Riesling
- Spice Sachet, recipe follows
Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy. Add onion and saute for 5 to 7 minutes, or until translucent. Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds. Remove from the stove and allow to cool. Refrigerate for 24 hours for the flavors to develop. Choucroute will keep in the refrigerator for up to 1 month.
Yield: 1 quart
- 1 star anise
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 clove garlic
- 1 cinnamon stick
- 1 bay leaf
- 1 juniper berry
Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.