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Prep time
5 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
If you were expecting hot dogs with caviar or foie gras, I’m sorry to disappoint, but these are outrageously good. Taking the time to cook a delicious topping for your hot dog makes it special. And to me, fried leeks and sauerkraut are the most special of them all. Although eating hot dogs with just mustard and relish is always fun, crowning them with something substantial turns them into a satisfying meal. —Lee Kalpakis
Test Kitchen Notes
Reprinted with permission from “Out There: A Camper Cookbook” by Lee Kalpakis. —The Editors
Ingredients
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Olive oil for cooking
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1
large leek, sliced
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6
hot dogs
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2 cups
drained sauerkraut
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2 tablespoons
butter
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Kosher salt
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Freshly cracked black pepper
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6
hot dog buns, preferably potato buns
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Mustard and ketchup for serving (optional)
Directions
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Prepare a charcoal or gas grill for direct cooking over medium-high heat.
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Set a large cast-iron frying pan on the grill. When the pan is hot, coat the bottom with oil. When the oil is shimmering, add the leek and cook, stirring occasionally, until golden and crispy, about 10 minutes.
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While the leek is cooking, arrange the hot dogs on the grill grate and cook, turning as needed, until crisp and charred with grill marks on each side, then remove from the grill.
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When the leek is ready, transfer it to a bowl. Then add the sauerkraut to the pan and cook, stirring often, until any liquid is gone and it begins to brown, about 10 minutes. Once the sauerkraut has browned, return the leek to the pan, add the butter, season with salt and pepper, and stir until the butter melts.
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Finally, set the hot dog buns, split side down, on the grate and grill until toasty, then remove from the grill.
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Assemble the hot dogs and buns as usual and top each with a generous heap of the sauerkraut-leek mixture. Add mustard and ketchup too if you like. Serve immediately.
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