Grilled Frankfurter With Smoked Sauerkraut & Bacon
Pair this German frankfurter with your favorite German beer and sink your teeth into this tangy dog. This dog is grilled, loaded with a homemade sauerkraut, slathered with whole grain mustard and topped with bacon for a perfectly balanced bite.
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When ready to cook, set temperature to 180℉ (85 C)and preheat, lid closed for 15 minutes.
Place the bacon directly on the grill grate and smoke 30-40 minutes until crisp. Remove from heat and roughly chop.
For the Sauerkraut: Place the cabbage, cut into quarters, directly on the grill grate and smoke 25-30 minutes or until it has picked up the smoke flavor (be careful because after the salt is added to the cabbage the smoke tends to intensify).
Remove cabbage from the grill and cool. Slice thinly and transfer to a medium bowl. Sprinkle salt and caraway over cabbage and massage 25-30 minutes until the cabbage has released some of its liquid and begins to soften. Transfer to a sterilized plastic container and place an inverted plate over the cabbage.
Place a weight (we used a mason jar full of water) on top of the inverted plate or weigh the cabbage down. It should be submerged in liquid at all times. If needed at a little bit of water to ensure it is submerged. Cover with a tight fitting lid and let sit for up to two weeks at room temperature before moving to the fridge.
For the Franks: When ready to cook, Set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ (260 C) if available.
Place the franks directly on the grill grate and cook 10-15 minutes until franks are lightly browned.
To serve, place each frank in a bun, top with crumbled bacon and smoked sauerkraut. Enjoy!
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