Skip to Main Content
Grilled Frankfurter With Smoked Sauerkraut & Bacon

Grilled Frankfurter With Smoked Sauerkraut & Bacon

By Traeger Kitchen

Pair this German frankfurter with your favorite German beer and sink your teeth into this tangy dog. This dog is grilled, loaded with a homemade sauerkraut, slathered with whole grain mustard and topped with bacon for a perfectly balanced bite.

Cook Time

45 Minutes




Number of people serving


Activating this element will cause content on the page to be updated.
Units of measurement:
6 Slices bacon
1 Head Cabbage, head
1/4 Cup kosher salt
1 Teaspoon caraway seeds
6 Frankfurters


  • 1

    When ready to cook, set temperature to 180℉ (85 C)and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 2

    Place the bacon directly on the grill grate and smoke 30-40 minutes until crisp. Remove from heat and roughly chop.

  • 3

    For the Sauerkraut: Place the cabbage, cut into quarters, directly on the grill grate and smoke 25-30 minutes or until it has picked up the smoke flavor (be careful because after the salt is added to the cabbage the smoke tends to intensify).

    180 ˚F / 82 ˚C


  • 4

    Remove cabbage from the grill and cool. Slice thinly and transfer to a medium bowl. Sprinkle salt and caraway over cabbage and massage 25-30 minutes until the cabbage has released some of its liquid and begins to soften. Transfer to a sterilized plastic container and place an inverted plate over the cabbage.

  • 5

    Place a weight (we used a mason jar full of water) on top of the inverted plate or weigh the cabbage down. It should be submerged in liquid at all times. If needed at a little bit of water to ensure it is submerged. Cover with a tight fitting lid and let sit for up to two weeks at room temperature before moving to the fridge.

  • 6

    For the Franks: When ready to cook, Set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ (260 C) if available.

    500 ˚F / 260 ˚C

  • 7

    Place the franks directly on the grill grate and cook 10-15 minutes until franks are lightly browned.

    500 ˚F / 260 ˚C


  • 8

    To serve, place each frank in a bun, top with crumbled bacon and smoked sauerkraut. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.