Grilled New York Papaya Dog with Smoked Sauerkraut

For the Sauerkraut: This takes a while to ferment, so make sure to plan ahead. When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

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!