Creative Hot Dog Recipes: Sauerkraut Stuffed Hot Dogs #SundaySupper

My name is Amy, and I’m a hot dog snob.  I love hot dogs, but I have standards and just any ole hot dog won’t cut it.

Boiled vs. Grilled vs. Baked

Since I was a kid, I have NEVER liked “boiled” hot dogs.  There was something about a weinie swimming around in its own bath water that grossed me out. I love how grilling and baking firms, seares, chars the meat.

Pork vs. Beef vs. Chicken/Turkey

To each his own, and while the kids don’t seem to care, my preference of hot dog will always be an all-beef hot dog.  Yes, I’ve eaten hot dogs made of pork, chicken, turkey, and a blend of who knows what, but to me, beef just tastes better.  They taste spicier, I love how they snap and pop when you bite into them.


This is where I’m flexible.  I’ve had grocery store buns, bagel buns, pretzel buns, potato buns, and everything in between.  My only requirement is that the bun matches the hot dog and the toppings.  What do I mean by “match”?  Simple…make sure that the bun is appropriate to the amount of toppings and make sure that the bun flavor compliments the topping flavors.


Toppings is what will separate an ordinary hot dog from a gourmet hot dog, and this is where people get stuck.  So many times, we get stuck in what we like is all we eat.  As kids, we were programmed that hot dogs have ketchup and mustard, maybe relish, and sometimes onion.  As adults, we still believe that and even though we grown to love chili and sauerkraut, we struggle to get really creative at home.  There are restaurants making phenomenally unique and creative hot dogs and business is booming, so why aren’t we doing the same at home?

The Solution

Yes, I love hot dogs with chili, onions, mustard, and shredded cheese on a poppy seed bun, but I’m not stuck in that rut.

I’ve learned to “theme” hot dogs.  If you like pizza, create a pizza dog.  If you like southwestern-style food, top your hot dog with salsa, guacamole, corn, and grilled peppers & onions.  If you like a Reuben, split your dog, grill it with pastrami, sauerkraut, thousand island dressing, and onions.  The possibilities are endless.

I’ve learned to think outside of the bun.  Split a hot dog, grill it, and serve it between toasted Cuban bread.  Dip a hot dog in pancake batter, fry it, and drizzle it with syrup. Spiral it canned breadstick dough, put it on a stick, bake it, and dip it in whatever your heart desires. Roll it in a cheese lined tortilla, grill it, and who wouldn’t love a hot dog quesadilla. Flatten out a piece of sandwich bread, roll it around the hotdog, secure it with a toothpick, and grill it in a buttered skillet. Wrap it in pastry dough and bake it.  We’re a bread-centric society, choose a new one and use it.

hot dogs 2Sauerkraut Stuffed Hot Dogs Wrapped in Puff Pastry
aka Hot Dog Wellington

1 thawed sheet of puff pastry
1 c. good quality sauerkraut–drained
1/4 c. Dijon mustard
1 medium onion
1 TBSP butter
1 TBSP olive oil
6 hot dogs (I prefer all-beef hot dogs)
1 egg + a little water to make an egg wash
Sesame Seeds
Sea Salt

Preheat oven to 425 degrees and line a cookie sheet with parchment paper.


On a floured surface, roll out pastry sheet until it’s an inch larger on all sides.  Cut the pastry dough in half across the long side.

rectangle second cut

Then, cut each half into thirds and set aside.

In a skillet over medium heat, caramelize onions in butter and olive oil.  When onions are lightly browned and super soft, remove from heat and drain on a paper towel to remove any access oil.

Brush each pastry rectangle with mustard, leaving a small margin for egg wash.  Spoon a line of sauerkraut and caramelized onions on each pastry rectangle. Place a hot dog on top of sauerkraut and onions.  Brush the margin of each rectangle with egg wash. Carefully, pull the sides together and press to seal. Pull the ends to the center and press to seal.  Place pastry sealed hot dogs, seam side down, onto a parchment lined cookie sheet. Brush tops with egg, sprinkle with sesame seeds and/or sea salt, and gently cut 2 slits across each hot dog packet to allow steam to escape.

Bake at 425 degrees for 15-25 minutes or until golden brown and puffed.  Remove from heat, cut in half, and serve.

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

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12 responses to “Creative Hot Dog Recipes: Sauerkraut Stuffed Hot Dogs #SundaySupper”

  1. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

  2. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

  3. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

  4. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

  5. Wow, this combo of hot dogs, sauerkraut, puff pastry and mustard is right up my alley! So yummy!

  6. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

  7. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

  8. Great idea using puff pastry. Sounds yummy

  9. Great tips, great recipe and who doesn’t love hot dogs? 😀

  10. Perfect recipe dear 🙂

  11. seems tasty

  12. […] Sauerkraut Stuffed Dogs by Gourmet Everyday […]

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