Recipe-Rampage@yahoogroups.com
Mix the mustard, ketchup and sauerkraut in a small bowl. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each, and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side. To toast the buns, put them cut sides down directly over the fire for the last minute of cooking.
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Serving Size: 1 Recipe (308g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 630 | ||
Calories from Fat: 500 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.5g | 74 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 90.6mg | 28 % | |
Sodium 2405.9mg | 83 % | |
Potassium 615.8mg | 16 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 10.5g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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