Bacon-Wrapped Hot Dogs
Bacon-wrapped hot dogs cooked on a baking sheet under a full moon are the only meal on this list that truly screams "LA street food!" It is reasonable to say that LA dogs have taken on a life of their own in this city, despite the fact that the origins of this dish are said to be a descendent of Sonora's famed dogo technique of dressing up hot dogs. For obvious reasons, they taste great after a night of drinking. If you're looking for them during the day, you can usually find a few carts in the Fashion District. Since this is LA, you can request an extra scoop of guacamole.
Ingredients:
- 12 bacon strips
- 8 cheese beef hot dogs
- 8 bakery hot dog buns, split and toasted
- 1/4 cup chopped red onion
- 2 cups sauerkraut, rinsed and well drained
- Optional condiments: mayonnaise, ketchup, or Dijon mustard
Steps:
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling).
- Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.
