Level: | Intermediate |
Total: | 1 day 2 hr 40 min |
Prep: | 15 min |
Inactive: | 1 day 1 hr |
Cook: | 1 hr 25 min |
Yield: | 4 Servings |
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
Instructions
- 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.
- 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.
- 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.
- Yield: 1 quart
- Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 449 |
Total Fat | 23 g |
Saturated Fat | 10 g |
Carbohydrates | 33 g |
Dietary Fiber | 5 g |
Sugar | 6 g |
Protein | 16 g |
Cholesterol | 47 mg |
Sodium | 1049 mg |
Reviews
Oh my god, very good!!!