Ingredients

• 4 good-quality cheese smokies
• 2 cups Choucroute, recipe follows
• 4 hot dog buns, cut in 1/2
• 4 ounces bacon, cut into small chunks
• 1 cup sliced onions
• 2 cups good-quality sauerkraut
• 1 1/3 cups Riesling
• Spice Sachet, recipe follows
• 1 star anise
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 clove garlic
• 1 cinnamon stick
• 1 bay leaf
• 1 juniper berry

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Instructions

1. Preheat the barbecue to high heat. Bring a saucepan of water to simmer over medium-high heat, then drop in smokies and cook for 5 minutes. Take out smokies and grill them for 5 to 7 minutes, or until plumped up and starting to ooze cheese. While weenies are grilling, heat up Choucroute and toast hot dog buns. Place a layer of Choucroute in each bun and add a smokie on top. Serve.
2. Cook bacon in a frying pan over medium heat for 10 to 15 minutes, or until crispy. Add onion and saute for 5 to 7 minutes, or until translucent. Add sauerkraut, Riesling and Spice Sachet, then cook for about 45 minutes, or until liquid is reduced by two-thirds. Remove from the stove and allow to cool. Refrigerate for 24 hours for the flavors to develop. Choucroute will keep in the refrigerator for up to 1 month.
3. Place all the ingredients on a 6-inch square of cheesecloth and tie closed with kitchen string.