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    Home » Camping Recipes » Campfire

    Campfire Hot Dogs and Sauerkraut

    Published: Nov 22, 2024 · Leave a Comment

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    These easy campfire hot dogs and sauerkraut are cooked with beer in a Dutch oven. Sear the hot dogs just before serving!

    Two campfire hot dogs and sauerkraut inside brioche buns topped with swirls of mustard.

    Traditional camping meals usually got that reputation for a reason — they're simple! That's definitely the case with hot dogs and sauerkraut. It's mostly a matter of having the right equipment.

    Not a huge fan of sauerkraut? Try campfire hot dogs with peppers and onions instead!

    In this post, I'll walk you through the basics of what to bring to camp and how to make up a tasty batch of hot dogs and sauerkraut (cooked with beer). It's one of the easiest meals you can make for a group!

    What Kitchen Gear Will I Need?

    If your campsite won't have a grate (although most do), bring your own portable campfire grate.

    You'll need a campfire Dutch oven for heating up the food, as well a cast-iron skillet and some long-handled metal tongs.

    How to Make Campfire Hot Dogs with Sauerkraut

    Over a low campfire, place the Dutch oven on the grate and pour sauerkraut and beer into it. Then tuck the hot dogs down into the mixture. (If you need to add a little water to fully cover the hot dogs, do so now.)

    Put the lid on the pot, and let everything heat through.

    Hot dogs and sauerkraut inside Dutch oven.
    Heat Hot Dogs, Sauerkraut + Beer

    To give the hot dogs a final tasty sear, move them from the Dutch oven into the pre-heated cast-iron skillet. Rotate them over the course of a few minutes until they have a nice and even char.

    Turkey dogs in cast-iron skillet on fire grate.
    Sear Hot Dogs in Skillet

    Meanwhile, toast the buns on the campfire grate, keeping them away from any flame activity. A gentle indirect heat is perfect. Work in batches if you have a lot of buns.

    Serve the hot dogs and sauerkraut in the buns with mustard or your preferred topping!

    A hot dog night might also be a s'mores night! Check out our tasty variations.

    Two campfire hot dogs and sauerkraut inside brioche buns topped with swirls of mustard.
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    Campfire Hot Dogs and Sauerkraut

    These easy campfire hot dogs and sauerkraut are cooked with beer in a Dutch oven. Sear the hot dogs just before serving!
    Author: Sarah Trenalone
    Cook Time20 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 people
    Calories: 512kcal
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    Equipment

    • cast iron dutch oven (campfire-style preferred)
    • 10" or 12" cast iron skillet
    • metal tongs
    • Spoon (to serve sauerkraut)
    • plates + napkins for serving

    Ingredients

    • 24 ounce jar sauerkraut
    • 1 cup stout beer I use Guinness
    • 8 hot dogs, more as desired I like turkey hot dogs or Lightlife’s plant-based hot dogs (from Trader Joe’s)
    • 8 hot dog buns
    • brown spicy mustard

    Instructions

    • Place the Dutch oven on a hot campfire grate. Add sauerkraut and beer to the Dutch oven. Nestle the hot dogs into the sauerkraut and close the lid. (If there's not enough liquid to cover the hot dogs, add 1 cup water.)
      It's fine to leave the hot dogs in the sauerkraut for a few minutes until everyone is ready to eat. The timing for this meal is quite flexible. That said, if the hot dogs begin to burst on the ends, it's time to take them out of the sauerkraut!
    • Place a cast-iron skillet on the campfire grate until the skillet is hot. Use tongs to move a few hot dogs from the sauerkraut to the pan. Rotate the hot dogs occasionally until they're evenly charred, and then remove from heat.
      If your campfire grate is too small to fit both the Dutch oven and the skillet, you can remove the Dutch oven from the heat at this point.
      While the hot dogs cook in the pan, place the hot dog buns on the campfire grate over indirect heat. Allow the buns to toast, turning occasionally. Once toasted, remove the buns from the heat and replace with remaining buns.
    • Serve the hot dogs and sauerkraut in the buns and top with mustard.

    Nutrition

    Calories: 512kcal (26%) | Carbohydrates: 68g (23%) | Protein: 20g (40%) | Fat: 17g (26%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 41mg (14%) | Sodium: 2160mg (94%) | Potassium: 524mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 31IU (1%) | Vitamin C: 26mg (32%) | Calcium: 195mg (20%) | Iron: 8mg (44%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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