Serves 16
40 min
The Best Grilled Hot Dogs
Recipe GLPR06103a732b9d78
Succulent grilled all-beef hot dogs served with aromatic caramelized onions or tangy sauerkraut simmered in lager beer, finished with your favorite mustard. A classic and flavorful way to prepare natural casing hot dogs that are tender, juicy, and full of character.
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Ingredients
16 All-beef hot dogs with natural casings
4 cups Stewed hot-dog onions
2 12-ounce bottles Lager or light ale beer
16 Hot dog buns
to taste Mustard
Directions
Pour the two 12-ounce bottles of lager or light ale into a large pot or saucepan. Add the 4 cups of stewed hot-dog onions (or the 1-pound package of sauerkraut if using that instead). Bring the mixture to a gentle simmer over medium heat and let it warm through, stirring occasionally, for about 8-10 minutes.
While the onion and beer mixture is simmering, preheat your grill to medium-high heat (about 400°F). Oil the grill grates lightly to prevent sticking.
Score the hot dogs lightly with diagonal cuts across the surface—this helps them cook evenly and allows the natural casings to release their juices.
Place the hot dogs on the preheated grill and cook for 8-10 minutes, turning occasionally with tongs, until they are heated through and develop golden-brown char marks on all sides. Hot dogs are fully cooked when they reach an internal temperature of 145°F (they arrive pre-cooked from the package).
Toast the hot dog buns lightly on the grill for 1-2 minutes, cut-side down, until they are warm and have light grill marks.
Place each grilled hot dog into a toasted bun. Top generously with the warm onions and beer sauce from the saucepan, and serve immediately with mustard on the side or drizzled on top as desired.
