Franks Kraut Chili Dog Food

CHICKEN FRANKS AND RED SLAW-KRAUT DOGS

Steps:

• Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more.
• While the franks are working, heat a large skillet over medium high to high heat. Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes. Pour in the vinegar. Lean back when you add the vinegar - the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.
• Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.

FRANK'S KRAUT CHILI DOG

Steps:

• Preheat Smoker to 225º
• Finely dice the sweet onion. Place 2 tablespoons of butter into cast iron Dutch oven over medium high heat. When onions are translucent, add diced garlic. After garlic has been in for 1 minute, add in the ground beef and salt. Brown the beef and drain. Return to Dutch oven and add in the remaining chili ingredients. Bring ingredients to a boil stirring regularly.
• Once chili is well blended, place Dutch oven in the smoker with the lid off. Smoke for at least 2 hrs. up to 4 hrs. Stir chili every 45 minutes.
• Grill hot dogs to desired doneness.
• Assemble chili dogs, top with shredded cheese and Frank's Kraut!