1 teaspoon ketchup
1 teaspoon Dijon mustard
4 large hot dogs, knockwurst or kielbasa
1/2 ounce cheddar cheese cut into long sticks
2 tablespoons chopped onion
1 cup chilled sauerkraut, drained and rough chopped
4 slices uncooked bacon
Vegetable oil for coating grill
4 long hot dog buns or small baguettes
Prepare grill for direct medium heat. Combine ketchup and mustard in small bowl. In a separate bowl, mix sauerkraut with chopped onion and set aside. Slice open hot dogs lengthwise, down the center, forming a deep pocket in each but not cutting through. Coat the insides with ketchup/mustard mixture.
Place a strip of cheese deep within pocket of each hot dog. Top with sauerkraut and onion. Enclose any cheese at the ends in sauerkraut also or it will drip out while grilling.
Wrap a strip of bacon around each stuffed hot dog securing with toothpicks at each end. Make sure to wrap tightly so stuffing stays in, but not so tight that when hot dog cooks and expands it will tear the bacon.
Coat grill with vegetable oil so hot dogs won’t stick. Place hot dogs on grill, stuffed side down. Grill for 2 minutes until bacon on that side is cooked, turn the hot dogs a quarter turn and grill for two more minutes. Keep turning and grilling until bacon is completely cooked, covering grill for more uniform cooking.
Grill hot dog buns or baguettes. Remove toothpicks from hot dogs and serve.