Best Hot Dogs Stuffed With The Works Recipes

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HOT DOGS WITH THE WORKS



Hot Dogs with the Works image

"What screams summer more than grilled hot dogs?" asks Maria Regakis of Somerville, Massachusetts. She places hot dogs in buns before topping them with a zesty cheese sauce and grilling them in a double layer of foil.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups shredded pepper Jack cheese
3/4 cup chopped seeded tomato
3 tablespoons chopped onion
2 tablespoons sweet pickle relish
8 hot dogs
8 hot dog buns

Steps:

  • In a small bowl, combine the cheese, tomato, onion and relish. Place hot dogs in buns; top with cheese mixture. , Wrap each hot dog in a double thickness of heavy-duty foil (about 12x10 in.). Grill, covered, over medium-hot heat for 8-10 minutes or until heated through. Open foil carefully to allow steam to escape.

Nutrition Facts :

GRILLED BACON-WRAPPED STUFFED HOT DOGS



Grilled Bacon-Wrapped Stuffed Hot Dogs image

Make and share this Grilled Bacon-Wrapped Stuffed Hot Dogs recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst or 4 large kielbasa
1/2 ounce cheddar cheese, cut into long sticks
2 tablespoons chopped onions
1 cup refrigerated sauerkraut, squeeze to drain, roughly chopped
4 slices bacon
vegetable oil
4 long hot dog buns

Steps:

  • Prepare your grill for direct medium high heat.
  • Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
  • Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
  • Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
  • Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
  • During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
  • Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

CHEESE-STUFFED HOT DOGS WITH SPICY ONIONS - RACHAEL RAY



Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray image

Make and share this Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray recipe from Food.com.

Provided by NELady

Categories     Lunch/Snacks

Time 40m

Yield 4 franks, 4 serving(s)

Number Of Ingredients 10

4 franks
2 tablespoons McCormick grill seasoning
2 slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 small onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
salt
2 tablespoons butter, melted
4 hot dog buns

Steps:

  • Preheat the broiler.
  • Make a slit lengthwise down each frank, being careful not to cut all the way through.
  • Place the grill seasoning and franks in a plastic bag; shake to coat.
  • Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
  • In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
  • Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
  • Assemble the hot dogs and top with the caramelized onions.

HOT DOGS STUFFED WITH THE WORKS



Hot Dogs Stuffed with the Works image

Provided by Andrew Schloss

Categories     Cheese     Dairy     Mustard     Pork     Picnic     Backyard BBQ     Summer     Tailgating

Yield Makes 6 servings

Number Of Ingredients 8

2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped
4 large hot dogs, such as knockwurst
1/2 ounce Cheddar cheese, cut into 4 small sticks
4 slices bacon
Oil for coating grill screen
4 long hot-dog buns or small sub rolls, split

Steps:

  • Gas:
  • Direct heat, medium-high (425° to 450°F)
  • Clean, oiled grate
  • Charcoal:
  • Direct heat, light ash
  • 12-by-12-inch charcoal bed (about 3 dozen coals)
  • Clean, oiled grate on lowest setting
  • Wood:
  • Direct heat, light ash
  • 12-by-12-inch bed, 3 to 4 inches deep
  • Clean, oiled grate set 2 inches about the fire
  • 1. Heat the grill as directed.
  • 2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
  • 3. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
  • 4. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
  • 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. Serve the hot dogs on the buns.

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