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You’re not the only thing that feels a little bit better after enjoying a cold one. You’ll simmer these dogs in beer until they’re ridiculously tender. Then, top it with beer-steeped sauerkraut. We encourage you to crack one open for yourself too.
  • 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.