Recipe courtesy of Robert Feenie
Total:
26 hr 40 min
Prep:
15 min
Inactive:
25 hr
Cook:
1 hr 25 min
Yield:
4 Servings
Level:
Intermediate

Ingredients

  • 4 good-quality cheese smokies
  • 2 cups Choucroute, recipe follows
  • 4 hot dog buns, cut in 1/2
Choucroute:
  • 4 ounces bacon, cut into small chunks
  • 1 cup sliced onions
  • 2 cups good-quality sauerkraut
  • 1 1/3 cups Riesling
  • Spice Sachet, recipe follows
Spice Sachet:
  • 1 star anise
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 clove garlic
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 juniper berry

Directions

Preheat the barbecue to high heat. Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes. Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese. While weenies are grilling, heat up Choucroute and toast hot dog buns. Place a layer of Choucroute in each bun and add a smokie on top. Serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Choucroute:

Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy. Add onion and saute for 5 to 7 minutes, or until translucent. Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds. Remove from the stove and allow to cool. Refrigerate for 24 hours for the flavors to develop. Choucroute will keep in the refrigerator for up to 1 month.

Yield: 1 quart

Spice Sachet:

Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.

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