Pumpkin Hot Dogs Photo: Mathias Neubauer
Pumpkin Hot Dogs on a Cedar Plank
Recipe by Weber from the book: “Weber’s Diamond Edition”
The hot dog heads into autumn, ditching the bun along the way. Coarse sausages are sliced open lengthwise, grilled, and filled with a flavorful mixture of butternut squash, ginger, chili pepper, cinnamon, and maple syrup. Passion fruit adds freshness, while cheddar, mustard, and spring onions provide that classic hot dog character. Finally, the sausages finish cooking on a soaked cedar grilling plank, absorbing a delicate smoky aroma. An original eye-catcher for any autumn barbecue.
Preparation
- 1
Prepare the grill for direct and indirect medium-high heat (180–200 °C). Preheat the grill skillet with the lid closed for 15–20 minutes.
- 2
Slice the bratwursts lengthwise halfway through and rub thinly with olive oil.
- 3
Peel and finely dice the ginger. Halve the chili pepper lengthwise, deseed, wash, and finely dice. Peel and deseed the butternut squash and cut into small cubes.
- 4
Wash the chives, pat dry, and snip into small rings. Trim the spring onions and slice into thin rings.
- 5
Place maple syrup, cinnamon stick, squash, ginger, and chili pepper into the grill skillet and grill with the lid closed for 6–8 minutes.
- 6
Grill the sausages over direct heat with the lid closed for 4–6 minutes, turning once.
- 7
Season the squash with passion fruit pulp and sea salt. Place the sausages cut-side up onto the cedar plank and fill with the squash mixture. Move the plank to the indirect heat zone.
- 8
Distribute spring onions, cheddar, and mustard over the sausages. Finish grilling with the lid closed for 6–8 minutes. Allow the plank to cool briefly and serve the hot dogs directly on it.
Only slice the sausages halfway through. If cut too deeply, they will open up too far during grilling and won't hold the filling.