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.”
12 krautdogs

Ingredients Nutrition

  • 12 hot dogs
  • 29.58 ml prepared mustard
  • 354.88 ml sauerkraut, drained
  • 29.58 ml ketchup (optional)
  • 12 hot dog buns, split and toasted (buttered, if desired)
  • 236.59 ml chopped onion, cooked if desired


  1. 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.
  2. 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.

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