1 cup root beer
2 Tablespoons honey
1 Tablespoon dijon mustard
4 Berks All Beef Franks or Grill Franks
2 1/2 ounces supermarket brie (4 smallish pieces)
4 hot dog buns
1 cup store bought sauerkraut, warmed through
Heat an indoor or outdoor grill over medium-high heat
In a medium bowl whisk together the root beer, honey and mustard. Add the mixture to a large non-stick skillet and bring to a boil. Add the franks, lower the heat to medium and cook, turning once for 5 minutes until the franks begin to plump up. Remove the franks from the pan, reserving the liquid in the pan and put the franks on the grill. Grill for 3-5 minutes until the franks are charred and cooked through.
While the franks are on the grill continue to cook the liquid in the pan until it reduces and becomes syrupy, 4-5 minutes. Remove from the heat and transfer the syrup to a small glass bowl.
Place the franks in the buns. Put a piece of cheese on each frank. Put the franks on the grill and cover and cook over medium low heat for 1-2 minutes until the cheese begins to melt. Remove the franks and divide the sauerkraut over the franks. Drizzle each dog with the root beer syrup. Serve warm.