Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I coulld’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
The German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!
Try my American cowboy dogs too. Giddy up!
German Cowboy Dog
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
For years and years I have grilled my sausages after they spent some quality time in a ‘bath’ of beer and peppers and onions. And they are great, I admit it. But these kraut-stuffed sausages, well, they’re really beyond great. Tender, moist, and just packed with flavor. Such a wonderful texture in every single bite. I couldn’t stop eating them. Topped with plenty of mustard, these are now my only go-to grilled sausages.
You have to use the right kind of sausages to make these kraut-stuffed sausages. Get the fresh sausages, with casings. You need to be able to poke your finger inside to make a cavity for the fantastic (but easy) filling. And unless your fingers are really, really long, don’t get really, really long sausages!
I suggested to Anita that we try adding other things to the stuffing, such as chopped roasted jalapenos, or poblanos or the like and she gave me a dirty look. The “don’t mess with this” look. So I won’t.
Also try my bratwurst bath. Perfect for getting brats ‘happy’ before grilling them.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 5 servings
- 1 pound fresh sausages Italian, Kielbasa, whichever you prefer, just make sure you get the sausages in casings. I used Johnsonville Italian sausages which come 5 to a pound
- 4 tablespoons unsalted butter
- 1 large sweet onion cut thin
- 1 pound kraut plus some of the juice
- 1 cup shredded cheese Monterey Jack, mozzarella, any good white melting cheese will work
- 5 fresh sausage buns
- Your favorite mustard
Using your fingers, make a hole down the center of each sausage, creating a cavity that runs the full length of the sausages.
Melt the butter in a large saucepan over medium-high heat.
Add the onion, kraut, and a bit of the juice from the kraut jar.
Stir and let cook until the onions are softened.
Remove from heat and let cool completely.
Stir in the cheese. It won't melt but it will help bind the kraut mixture together.
Fire up your grill for indirect cooking.
Using your hands, grab some of the kraut mixture and force it into the cavity in the sausages. Just keep packing it in. Don't worry about being all pretty and what-not, just get it in there. But don't shove so hard that you have a blowout!
Place sausages over indirect heat on the grill and cook for 30 minutes until nice and dark and done.
Toast the buns.
Add cooked sausages to the buns and top with plenty of mustard.
I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.
For a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a kick, but it’ll be tame enough for just about anyone. For even less of a kick (but still some) try my hot pepper jelly BBQ sauce too.
This sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.
Atomic BBQ Sauce
Prep Time5 mins
Total Time5 mins
Servings: 1 cup
- 1/4 cup pickled banana peppers chopped fine plus 2 tablespoons of the pickling liquid
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup prepared yellow mustard
- 4 scallions sliced thin
- 3 tablespoons dry mustard
- 2 tablespoons chili sauce
- 2 tablespoons brown sugar
- 3 garlic cloves minced
- 2 habanero chiles stemmed and minced
- Kosher salt and freshly ground black pepper
Whisk all ingredients except salt and pepper together in a bowl.
Season with salt and pepper to taste.
For a less chunky sauce process in a blender until smooth before using.