Name: Hot Dogs Stuffed with the Works
Yield: Makes 6 servings
Ingredients: 2 teaspoons spicy brown mustard; 2 tablespoons ketchup; 1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped; 4 large hot dogs, such as knockwurst; 1/2 ounce Cheddar cheese, cut into 4 small sticks; 4 slices bacon; Oil for coating grill screen; 4 long hot-dog buns or small sub rolls, split

Editor's note: The recipe and introductory text below are from Mastering the Grill: The Owner's Manual for Outdoor Cooking, by Andrew Schloss and David Joachim.

You will need large hot dogs (knockwurst or foot-longs, take your choice) to hold all of the filling in this recipe. "The works" means anything and everything you like on a hot dog, so if there's something that works for you that we haven't included, bring it on; you can't mess it up. Whatever you do, the results will be over the top. One word of warning: Don't wrap the bacon too tightly, or it will break when the hot dogs swell during cooking.

Recipe notes

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