Confession: I’m a hot dog purist. Give me a grilled weenie, a simple roll, diced onions, and maybe a little ketchup (blasphamy, I know) and I’m in heaven. With hot dogs, the simpler the better. I’ve been to places where you can pack your frank with a variety of toppings and have it served on a bun over flowing where you have to cut and eat it with a knife and fork. Not my kind of dog (except for that once.. because that was amazing). I like mine naked.
But every now and then I try to think about you, my awesome internet audience (or just the imaginary people I assume read this thing and don’t just pin the images right away with a comment like, ‘ew, gross’) and I ponder what sort of summer time recipes you may like to try. And then I see hot dogs on the cover of every cooking magazine from here to the next check out aisle where its all talk of some princess and her baby over the pond. A hot dog wrapped in pastrami? Well, you have my attention.
Sauerkraut? Yeah, one would think they aren’t a fan. But I dare you to pile it on your dog and not think this is what it was created to be used for. It’s sole purpose – just for these links.
Double dog dare you.
- 6 – 8 brat-knockwurst links a specialty at your local meat market perhaps
- hot dog rolls
- sliced pastrami
- 1 small can sauerkraut
- 1/2 cup shredded swiss
- 1/2 cup thousand island dressing
Grill links over medium-high heat until heated through and have nice grill marks. Meanwhile, arrange buns so that they wont slide about and spill your links in an oven safe pan and preheat the broiler.
Wrap each link in pastrami, more or less depending on taste, and place in a bun. Top with heaping piles of sauerkraut and sprinkle with Swiss.
Place under broiler for 1 minute, until cheese has just melted.
Serve with thousand island dressing on top.
Rachel Ray Magazine June/July 2013