FRANKLY SAUERKRAUT (COOKED ON THE GRILL)
Hotdogs and sauerkraut are a natural pair. This recipe allows you to grill the perfect krautdogs. From the Sizzling Grills & Spectacular Salads cookbook.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 20m
Yield 12 krautdogs
Number Of Ingredients 6
Steps:
- Slice each hotdog almost in half lengthwise, but not quite through to the other side. Press open. Spread 1/2 tsp mustard evenly on both cut side of each hotdog. Place 1 hotdog, cut-side up, on each of 12 individual sheets of heavy-duty (or double layer of regular) foil. Spoon about 2 tbsp sauerkraut onto each hotdog. Spread evenly. Fold edges of foil to enclose each hotdog. Preheat grill to medium. Place packets on ungreased grill. Close lid. Cook for about 5 minutes, turning once, until heated trough. Remove and discard foil.
- Spread 1/2 teaspoon ketchup evenly on top half of each bun. Place 1 hotdog on botton half of each bun. Top each with onion, if desired. Cover each with top half of bun.
Nutrition Facts : Calories 279.1, Fat 15.3, SaturatedFat 5.7, Cholesterol 23.9, Sodium 864.7, Carbohydrate 25.4, Fiber 1.6, Sugar 5.2, Protein 9.5
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