American Hot Dogs

Components

• ketchup 1 tablespoon Tea
• Dijon mustard 1 tsp Tea
• 4 large hot dogs, sausage, hot links or
• 1 / 2 ounces cheddar cheese, cut into long sticks
• 2 tablespoons chopped onion
• refrigerated sauerkraut 1 cup, drained, coarsely chopped
• 4 slices bacon
• Sunflower oil 4 long hot dog buns

Method

1. Prepare a grill for direct heat over medium-high.
2. Mix the ketchup and mustard in a small bowl. In another bowl, mix the chopped cabbage and onions and set aside. Slice open the hot dogs, along the middle, creating a deep pocket of each, but do not cut all along. Coat the inside of each hot dog with mustard ketchup mixture.
3. Place the cheese bar at the bottom of the pocket of each hot dog. Top with cabbage and onions. Top with cheese at the end of cabbage, and many, so that no cheese is exposed (otherwise it will drip out during cooking).
4. Strips of bacon wrap around each hot dog stuffed with toothpicks to secure each end. Make sure you wrap tight enough that it remains in the dough, but not as much as when cooking hot dogs bacon increased tear.
5. Surface Coat grill your vegetables with oil in order not to stick to hot dogs. If you have a grill screen (a screen with small holes so that small pieces of what you cook, not covered by a grid), you can use, just coat with vegetable oil and heat for the first couple minutes. Place stuffed sausages on the grill, stuffing down. Grill for 2 minutes, until the bacon on this site are cooked, hot dogs, in turn, quarter turn and grill for a few minutes. Continue cooking for a few minutes on each side, until bacon is cooked. the grill between the chips to help in the kitchen.
6. In the last minute, the opening of the hot dog buns and place them down on an open grill grate lightly.
7. Remove the hot dogs and buns on the grill. Remove the toothpicks back to hot dogs, place them in buns and serve.

Makes 4 stuffed hot dogs

via themeatlife