Hot dogs with sauerkraut & gruyère

These can be prepped in advance and then baked at the last minute to make banging hot dogs that are full of punch from mustard and sauerkraut, and gooey with melting cheese. Photography by Todd Eyre.

  • 35 mins cooking
  • Makes 6
  • Print
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Hot dogs with sauerkraut & gruyère
  • 6 top-quality frankfurters
  • 6 hot dog buns, split on top
  • 1/4 cup wholegrain mustard
  • 50 gram butter, softened
  • 1 cup store-bought sauerkraut
  • 1 cup grated gruyère


Hot dogs with sauerkraut & gruyère
  • 1
    Cook Frankfurters by slowly bringing to the boil in a pot with water that just covers them. This will prevent them from splitting. Remove Frankfurters as soon as the water comes to the boil (they will get more cooking later).
  • 2
    Quickly cook Frankfurters on Tefal Reserve Collection Grill Pan until grill marks appear.
  • 3
    Brush each bun with plenty of mustard and butter. Fill with a Frankfurter, sauerkraut and top with grated cheese. Set aside on a tray, until required.
  • 4
    Bake at 180˚C on the upper level of the oven until the buns are golden brown, heated through and the cheese has melted. Serve immediately.


  • Hot dogs will looks like real street food with Tefal Reserve Collection, with the luscious grill marks and hot dogs cooked to perfection.

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