INGREDIENTS:
- 8 natural casing hot dogs (uncured if possible)
- 1 pound sauerkraut
- 1 tablespoon sugar
- 12 ounces lager beer, divided
- 2 thick slices of sweet onion, separated into rings
- 3 garlic cloves, peeled and smashed
- 8 hot dog buns, lightly toasted and buttered
- Place sauerkraut in a colander. Rinse with cold water. Drain.
- Transfer to FIREDISC. Sprinkle it with sugar. Add 1/2 cup beer.
- Bring to a slow simmer over medium heat. Cook, stirring frequently until beer cooks off, 10 to 15 minutes. Remove from ‘disc. Set aside.
- Place onion, garlic, and hot dogs on FIREDISC. Pour in the rest of the beer. Bring to a slow simmer over medium-low to medium heat. Cover and cook for 30 minutes. Turn hot dogs several times to ensure even cooking and flavor.
- Drain hot dogs on paper towels. Place in the toasted buns. Top with sauerkraut.