Grilled Hot Dogs with Sauerkraut

Ingredients

• 1 package sauerkraut, with juices
• 2 pounds natural-casing all-beef hot dogs
• Buns and brown mustard, for serving

Directions

1. Start 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, empty them onto one side of the charcoal grate. Put the cooking grate on, close the grill, and let it heat for 5 minutes. If you’re using a gas grill instead, turn half the burners to the highest heat setting, close the lid, and heat for 10 minutes. Scrub the grate clean and oil it.
2. Add the sauerkraut, along with its juices, to a 10-inch-square disposable aluminum pan. You can also make a tray from a double layer of heavy-duty aluminum foil, shaping it into a 10 inches square pan with sides about 2 inches high. Tuck the hot dogs down into the sauerkraut.
3. Set the tray over the hot side of the grill and cook until the sauerkraut is bubbling, about 4 minutes. Move the tray to the cooler side. Cover the grill, positioning the vents over the sausages. With all vents open, cook until the hot dogs are warmed through, about 10 minutes, turning them once halfway through.
4. Take off the lid. With tongs, lift the hot dogs out of the sauerkraut and put them right on the grate over the hot side of the grill. Cook, turning now and then, until they are browned and crisp, about 3 minutes total. Put them back into the sauerkraut. If you’d like, toast the buns over the hot side of the grill. Serve the hot dogs with the buns, mustard, and sauerkraut.