Cook and Prepare:
Preheat oven to 400 F. Cut onion in half then in thin strips (Julienne cut). Heat oil in large pan over medium heat. At the same time cook the bacon in a second pan over medium heat until fat is fully rendered and bacon is crispy. Remove cooked bacon and set aside. Add onions to first pan and slowly sauté until they are caramelized about 15 minutes. Remove from pan, cover, and set aside. Julienne cut bell peppers and sauté in same pan used for onions until soft about 10 minutes. Remove from pan, cover, and set aside. Butterfly sausages and sauté over medium heat (in pan used to cook the bacon) 5 minutes per side. While sausages are cooking wrap buns in foil and place in oven for 5 minutes. Chop jalapenos and sport peppers.
Place bun on plate and begin to assemble the dog. Place the Knockwurst cut side up in the bottom of the bun. Place the Italian sausage cut side down with one “wing” fit into the center of the Knockwurst so the two sausages are linked. Place a strip of bacon over sausages. Place caramelized onions over bacon, then grilled bell peppers, then jalapeno and sport peppers, then sweet relish, then sauerkraut, and finally mustard and ketchup to taste.
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