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  • Grilled New York Papaya Dog with Smoked Sauerkraut
 
  • Grilled New York Papaya Dog with Smoked Sauerkraut
 

Grilled New York Papaya Dog with Smoked Sauerkraut

Grilled New York Papaya Dog with Smoked Sauerkraut
0.0
0.00Grilled New York Papaya Dog with Smoked Sauerkraut
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  • Difficulty3/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodOak

Stray away from typical. Load up your dog New York style and give it a wood-fired kiss.

Ingredients

Dogs:

  • 6 olympia Provisions Kielbasa
  • 6 buns

Sauerkraut:

  • 1 head cabbage
  • 1 tbsp kosher salt

onion sauce:

  • 1 tsp dijon mustard
  • 1 tsp hot sauce
  • pinch cinnamon
  • 1 tbsp olive oil
  • 2 large red onions
  • 2 cloves garlic
  • 1/2 tsp salt

Dogs:

  • 6 olympia Provisions Kielbasa
  • 6 buns

Sauerkraut:

  • 1 head cabbage
  • 1 tbsp kosher salt

onion sauce:

  • 1/2 cup water
  • 1 tsp cornstarch
  • 1 tbsp Traeger bbq sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp hot sauce
  • pinch cinnamon
  • 1 tbsp olive oil
  • 2 large red onions
  • 2 cloves garlic
  • 1/2 tsp salt

Preparation

For the Sauerkraut: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Close the lid until ready for use.

Fill a pan with ice and place in the center on the bottom rack.

Quarter the head of cabbage and place on the second rack in the grill. Close the grill and smoke for 30 minutes.

Remove cabbage from grill and cool.

Once cabbage has cooled enough to handle, cut into thin slices and place in a large bowl. Add the salt to cabbage and massage with clean hands until cabbage begins to release liquid.

Transfer cabbage and liquid to a sanitized container or crock to ferment. Top with a lid or plate smaller than the opening of the container and place a glass jar filled with water on top to the lid to weigh the cabbage down and keep completely submerged.

Place in a cool area checking cabbage every other day for two weeks and skim the surface for scum, if necessary. Let stand for 4 weeks then transfer to an airtight container and store in the refrigerator for up to 6 months.

For the Onion Sauce: Heat a cast iron skillet over medium heat (or on the Traeger with the temperature set to High). Add in olive oil and sauté onions until lightly browned

Season onions with salt and add garlic. Cook just a minute or two until fragrant.

Combine the water and cornstarch and whisk making sure it is free of lumps.

Add BBQ sauce, balsamic, mustard, brown sugar, hot sauce, and cinnamon to cornstarch slurry and stir to combine. Add the liquid mixture to the onions. Reduce the heat and let simmer covered for about 1 hour.

Check every so often adding water if necessary.

To assemble: Adjust the temperature on the Traeger to High  and grill the franks.

Place one frank on a bun, top with onion sauce, sauerkraut, your choice of toppings. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty3/5
  • Prep time30 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodOak

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