The Feenie Weenie

1. 1

   Preheat the barbecue to high heat.

2. 2

   Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes.

3. 3

   Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese.

4. 4

   While weenies are grilling, heat up Choucroute and toast hot dog buns.

5. 5

   Place a layer of Choucroute in each bun and add a smokie on top.

6. 6

   Serve.

7. 7

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

8. 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.

9. 9

   4 ounces bacon, cut into small chunks

10. 10

    1 cup sliced onions

11. 11

    2 cups good-quality sauerkraut

12. 12

    1 1/3 cups Riesling

13. 13

    Spice Sachet, recipe follows

14. 14

    Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy.

15. 15

    Add onion and saute for 5 to 7 minutes, or until translucent.

16. 16

    Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds.

17. 17

    Remove from the stove and allow to cool.

18. 18

    Refrigerate for 24 hours for the flavors to develop.

19. 19

    Choucroute will keep in the refrigerator for up to 1 month.

20. 20

    Spice Sachet:

21. 21

    1 star anise

22. 22

    1 teaspoon coriander seeds

23. 23

    1 teaspoon black peppercorns

24. 24

    1 teaspoon mustard seeds

25. 25

    1 clove garlic

26. 26

    1 cinnamon stick

27. 27

    1 bay leaf

28. 28

    1 juniper berry

29. 29

    Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.

* Per serving · 4 servings · Values may vary.