By Traeger Kitchen
Stray away from typical. Load up your dog New York-style and give it a kiss of wood-fired smoke.
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|1 Tablespoon||Olive oil|
|2 Large||Red onions|
|2 Clove||garlic, minced|
|1 Tablespoon||Traeger 'Que BBQ Sauce|
|1 Tablespoon||balsamic vinegar|
|1 Teaspoon||Dijon mustard|
|1 Teaspoon||hot sauce|
|6||Kielbasa, or foot-long hot dogs|
|6||hot dog buns|
|As Needed||sauerkraut, for serving|
Make the onion sauce. Heat a cast iron skillet over medium heat, add in the olive oil and onions and sauté until lightly browned 3-5 minutes. Season the onions with salt, and add the garlic. Cook until fragrant, 1-2 minutes.
1 Tablespoon Olive oil
2 Large Red onions
2 Clove garlic, minced
1/2 Teaspoon Salt
In a small bowl, combine the water and cornstarch and whisk, making sure it is free of lumps. Add BBQ sauce, balsamic, mustard, brown sugar, hot sauce, and cinnamon, to the cornstarch slurry and stir to combine. Add the liquid mixture to the onions. Reduce the heat and let simmer, covered, for 1 hour. Check occasionally, adding water, as necessary.
1/2 Cup water
1 Teaspoon cornstarch
1 Tablespoon Traeger 'Que BBQ Sauce
1 Tablespoon balsamic vinegar
1 Teaspoon Dijon mustard
1 Teaspoon hot sauce
Make the Papaya Dogs. When ready to cook, set Traeger temperature to 450 °F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Place the kielbasa directly on the grill grates. Close the lid and cook for 3-5 minutes per side, flipping once, until warmed through.
450 ˚F / 232 ˚C
6 Kielbasa, or foot-long hot dogs
Remove the kielbasa from the grill. Place the dogs on the buns, top with onion sauce, sauerkraut, your choice of toppings. Enjoy!
6 hot dog buns
As Needed sauerkraut, for serving
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