Hot dog with sauerkraut

Ingredients:

Hot dogs

• 4 good quality smoked cheese sausages
• 2 cups cabbage choucroute (see recipe below)
• 4 cut in half hot dog buns

Shukrut

• 110 g of bacon, cut into small pieces
• 1 cup of onion, sliced ​​into rings
• 2 cups of good quality sauerkraut
• 1 and 1/3 tbsp. Riesling wines
• Bouquet garni (see recipe below)

Bouquet garni

• 1 star anise
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 tsp. mustard seeds
• 1 carnation bud
• 1 cinnamon stick
• 1 bay leaf
• 1 juniper berry
• Put all the ingredients in a square piece of gauze (15x15 cm) and tie tightly with culinary thread

Preparation:

1. Preheat the barbecue to high. Bring a saucepan of water to a boil over medium-high heat, then add the sausages and cook for 5 minutes. Remove them and grill for 5-7 minutes at a time, until they are puffed up and the cheese begins to ooze.
2. While the sausages are frying, heat up the choucroute and toast the hot dog buns. Place a layer of choucroute in each bun and top with a sausage. Serve.
   
   Shukrut: In a skillet over medium heat, fry the bacon for 10-15 minutes, until crispy. Add the onion and fry for 5-7 minutes, until translucent. sauerkraut, Riesling and spice sachet, then cook for about 45 minutes, until the liquid has reduced to 2/3.
   
   Remove from the oven and let cool. Refrigerate for 24 hours to allow the choucroute to set. The choucroute can be stored in the refrigerator for up to 1 month.