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1
Preheat the barbecue to high heat.
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2
Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes.
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3
Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese.
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4
While weenies are grilling, heat up Choucroute and toast hot dog buns.
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5
Place a layer of Choucroute in each bun and add a smokie on top.
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6
Serve.
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7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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8
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.
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9
4 ounces bacon, cut into small chunks
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10
1 cup sliced onions
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11
2 cups good-quality sauerkraut
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12
1 1/3 cups Riesling
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13
Spice Sachet, recipe follows
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14
Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy.
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15
Add onion and saute for 5 to 7 minutes, or until translucent.
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16
Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds.
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17
Remove from the stove and allow to cool.
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18
Refrigerate for 24 hours for the flavors to develop.
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19
Choucroute will keep in the refrigerator for up to 1 month.
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20
Spice Sachet:
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1 star anise
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1 teaspoon coriander seeds
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1 teaspoon black peppercorns
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1 teaspoon mustard seeds
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25
1 clove garlic
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1 cinnamon stick
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27
1 bay leaf
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28
1 juniper berry
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29
Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.
