It’s finally summer, which means it’s also hot dog season. Americans consume 20 billion hot dogs a year and about 7 billion in the summer months. Summer is also the season when the thoroughbreds in Orange County share the track with the four-legged hot dogs in the Wiener Nationals. This year our pup (The Naughty One posing for her fans on the left) will be back at the track vying for the title and this time around her brother Odie will be racing too.

Max is last year’s champ and the one to beat. Just look at that form! Each year Wienershnitzel sponsors this event and the money raised goes to a local animal shelter. It is hilarious seeing these dogs race. Some go the wrong direction. Some never make it out of the box and then there’s usually one who actually sprints to the finish line. Winnie, our pup, became a local celebrity last year. She came in second in her race, but was written up in all of the local newspapers and was even asked to serve as the Master of Ceremonies for Octoberfest last fall. I’m glad there’s someone in my house who enjoys the spotlight!

Since we’re talking hot dogs today, I thought I’d post a gourmet hot dog recipe. This month Bon Appetit is sharing some extreme hot dog makeovers in a current article, Around the World in 80 Dogs. This one’s an authentic German dog to honor of all those little OC pups in training.

Beer-Braised Hot Dogs with Braised Sauerkraut (Bon Appetit)

Ingredients

SAUERKRAUT

• 3 cups refrigerated sauerkraut, rinsed, drained
• 1/2 cup dark beer (such as porter)
• 1 tablespoon dark brown sugar

HOT DOGS

• 1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
• 2 tablespoons sugar
• 6 all-beef hot dogs
• 6 grilled hot dog buns
• Mustard

Preparation

FOR SAUERKRAUT

Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.

FOR HOT DOGS

Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.