Recipe courtesy of Robert Feenie
Print
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.

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.

Spice Sachet:

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

The Feenie Weenie

Recipe courtesy of Robert Feenie

Rob Feenie's Roast Chicken with Tomatoes, Roasted Peppers, Olives, and Capers

Recipe courtesy of Rob Feenie

On TV

So Much Pretty Food Here