Recipe courtesy of Rob Feenie
The Feenie Weenie
- Level: Intermediate
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 47
- Sodium
- 1049
- Total: 1 day 2 hr 40 min
- Prep: 15 min
- Inactive: 1 day 1 hr
- Cook: 1 hr 25 min
Ingredients
4 good-quality cheese smokies
2 cups Choucroute, recipe follows
4 hot dog buns, cut in 1/2
Choucroute:
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
Directions
- 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.
Choucroute:
- 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:
- Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.