Recipe courtesy of Rob Feenie

The Feenie Weenie

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  • Level: Intermediate
  • Total: 1 day 2 hr 40 min
  • Prep: 15 min
  • Inactive: 1 day 1 hr
  • Cook: 1 hr 25 min
  • Yield: 4 Servings
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4 good-quality cheese smokies

2 cups Choucroute, recipe follows

4 hot dog buns, cut in 1/2


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

Spice Sachet:

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


  1. 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.


  1. 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.

Spice Sachet:

Yield: 1 quart
  1. Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.