I sure have made carrot dogs before, but these are a bit easier and have different fun fixin's. Plus I added beer. C'mon.
Source: This Wife Cooks | Serves: 4 | Time: 25 min
Changes: added beer (why not!) replaced shallot with 1/2 tbsp of onion powder; used gluten free buns
1/4 cup sauerkraut
2 tbsp Dijon mustard
1/2 tbsp onion powder
2 tbsp sweet pickle relish
1 gluten free beer (I used Glutenberg white ale)
4 medium-sized #carrots
1 tbsp vegetable oil
1 tbsp barbecue seasoning blend
4 gluten free hotdog buns
In a small saucepan over medium heat add sauerkraut, Dijon mustard, onion powder, and relish. Heat through and set aside. Or just pop the mixture in the microwave for 30 seconds or so. That's what I did.
In a med/large nonstick skillet, add the gluten free beer and bring to a boil. Add the carrots to the boiling beer and cook until fork-tender, about 10 to 12 minutes. Drain the beer from the skillet and return the cooked carrots to medium heat. Make sure the beer is completely gone! Adding oil can cause a weird, sticky, chemical reaction.
Add 1 tablespoon vegetable oil and sprinkle with barbecue seasoning. Cook, tossing occasionally until the carrots begin to char in places, about 4 to 6 minutes.
Meanwhile, toast your buns.
Add a carrot to each bun, and throw on some toppings. I served with cauliflower tots. Kind of a splurge for a Tuesday, but whatevs...