Fancy Hot Dogs with Fried Leeks & Sauerkraut from ‘Out There’

Directions

1. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
2. Set a large cast-iron frying pan on the grill. When the pan is hot, coat the bottom with oil. When the oil is shimmering, add the leek and cook, stirring occasionally, until golden and crispy, about 10 minutes.
3. While the leek is cooking, arrange the hot dogs on the grill grate and cook, turning as needed, until crisp and charred with grill marks on each side, then remove from the grill.
4. When the leek is ready, transfer it to a bowl. Then add the sauerkraut to the pan and cook, stirring often, until any liquid is gone and it begins to brown, about 10 minutes. Once the sauerkraut has browned, return the leek to the pan, add the butter, season with salt and pepper, and stir until the butter melts.
5. Finally, set the hot dog buns, split side down, on the grate and grill until toasty, then remove from the grill.
6. Assemble the hot dogs and buns as usual and top each with a generous heap of the sauerkraut-leek mixture. Add mustard and ketchup too if you like. Serve immediately.