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Prep Time: 15 Minutes Cook Time: 85 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
4 good-quality cheese smokies |
2 cups choucroute, recipe follows |
4 hot dog buns, cut in 1/2 |
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 |
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:
1. 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.
2. 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.
3. Choucroute:
4. 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.
5. Yield: 1 quart
6. Spice Sachet:
7. Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.
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