These bacon-wrapped hot dogs, which are pan-fried and topped with mayonnaise and sauerkraut, are every bit as good as the stadium variety, at a fraction of the cost.
Why put off that bacon-wrapped hot dog craving for the stadium when you can make them in less time than you’d spend standing in line? These crisp, kraut-topped dogs and a (not overpriced) cold beer will make you feel like you’re at the game, except the seats are far better. Plus there’s no line to the bathroom.–Angie Zoobkoff
Bacon-Wrapped Hot Dogs
- 8 slices good-quality bacon
- 8 good-quality hot dogs
- 8 hot dog buns
- Store bought or homemade sauerkraut, for serving
- Store bought or homemade mayonnaise or Sriracha mayonnaise for serving
- Take a slice of bacon and a hot dog and, starting at one end of the dog, wrap the bacon around it, covering as much surface area as possible. The ends of the bacon strip will hang loose and that’s okay.
☞TESTER TIP: If you prefer to secure your bacon in place, break a toothpick in half and use each piece to attach the ends of the bacon slice to the hot dog.
- Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs in a single layer, with the loose ends of the bacon tucked underneath the dog.
- Fry the hot dogs, carefully turning occasionally with tongs, until the bacon is cooked through and crisped into place, about 15 minutes.
- Top the buns with mayonnaise, nestle a bacon dog into each, and top with generous amounts of sauerkraut, if desired.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
This was one of the easiest and most effective recipes for bacon-wrapped dogs I’ve run across. Cooking them slowly in a pan led to crisp bacon, snappy dogs, and everything stayed wrapped together perfectly. It didn’t take much longer than a regular hot dog preparation, whether that be grilling or boiling.
I didn’t make the kraut because I couldn’t procure a large enough crock or jar in time. But I served the hot dogs with homemade aioli and store-bought kraut. The overwhelming consensus among my guests was that the dogs needed another layer of acid, like mustard or more lemon in the aioli, and I feel like the homemade kraut may have just fit the need.
I made 8 hot dogs and it fed 4 people in my house. I used Nathan’s all beef hot dogs.
Originally published January 16, 2020
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
When you leave “The Yard” at the end of a Giants’ baseball game, you’re greeted by the aroma of bacon-wrapped hot dogs being cooked on flat-top grills. They always smell so intoxicating. However, between wanting to start getting home and not knowing who is doing the cooking and under what conditions, we’ve never stopped to taste them. Well, here I had control over all of those variables, and even though I won’t stop to buy one from the folks selling these on the street, I will continue to make them myself.
I love hot dogs. Always have. But I insist on buying good-quality dogs. That’s the first, and most important, unwritten rule. (Perhaps it should be written.) My bacon stayed wrapped on one dog, but for the other, I needed to break a toothpick in half and used each small piece to secure the bacon slice.
Buy a good-quality kraut if you don’t want to make your own. You can buy it at specialty bulk shops or farmers’ markets. I made a Sriracha mayo to use for this recipe. This made a wonderful and festive lunch. A simple dish that will be repeated.