Hot Dogs with Sauerkraut and Swiss cheese

San Choi Bau recipe - The Cooks Pantry


Michael Weldon


6 people


Prep time 10 mins
Prep time 10 mins
Cook time 10-15 mins


  • 1 pack Coles Graze Beef Sausages with Oregano & Parsley
    1 pack Coles Hot Dog Rolls
  • 6 pieces Swiss cheese
  • 1 brown onion, sliced thinly
  • 2 rashers of bacon, sliced thinly
  • 100g Sauerkraut
  • 3 drops apple cider vinegar
  • 2 sprigs of thyme
  • 1tbs Ballantynes Rolled Unsalted Butter
  • 1 Bottle Coles Mild American mustard
  • 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil

*1 pack Little Lucifer Ready To Use  Smoking Wood Chips – Hickory & Mesquite Flavour


  • To prepare the barbecue, pierce the Little Lucifer pack with a fork and place straight onto the charcoal.
  • Place sausages on barbecue grill plate, directly on top of the pack, and place lid to trap the smoking flavour. Leave for 5 minutes and flip. Cook for another 4-5 minutes.


Slice bacon and place on a dry pan at medium-high heat. Add oil and throw in the onions with a pinch of salt – stir until caramelised. Add sauerkraut, apple cider vinegar, thyme and butter. Allow butter to melt.

Create your hot dog:

Toast your hot dog bun on the barbecue and when ready, fill bun with topping. Add the sausage, then layer with a slice of cheese and more topping. Finish with mustard.

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