Hot Dang! Hot Dog!
What says summer eating more than a cookout? If you're like us, you grew up loving hot dogs on a bun, grilled outside, maybe some mustard or even ketchup. Adventurous types may have tried relish or some chili. We've got a few neat ideas to update your summer's hot dog days. We've made some grown-up versions of our favorite portable summer meat, including fancy pigs in blankets and beer braised dogs with sauerkraut.
Looking for some snazzier toppings? What about pickled onions, kimchi, or horseradish sauce? Whatever you decide to add, be sure to toast your bun! (That's the best way, right?) Check out our turkey hot dogs, beef hot dogs, and our delicious beef sausages and turkey sausages!
Dogs in Blankets
Makes 16-20 servings
14 turkey franks
2 sheets puff pastry, thawed
Preheat oven to 400. Cut the franks into thirds.
Cut puff pastry into three strips lengthwise, then cut each strip into 7 triangles. Place a frank at the long end of a triangle and roll it up so the tip of the triangle touches the long end as it wraps around. Press to secure.
Place the wrapped franks seam side down on a foil or parchment lined cookie sheet and bake for about 12 minutes until pastry is golden brown.
Serve with tasty dipping sauces.
Dogs in Beer
Makes 4 servings
4 hot dogs or sausages, preferably grilled
1 medium onion, sliced into 6 wedges through the root end (BONUS! Grill that onion!)
1 bottle beer of your choice
On the grill: Place a foil pan on the cooler side of your grill, add beer and onions and bring to a low boil. Add your hot dogs or sausages and cook for 5 minutes. Inside: Add beer and onions to a high sided skillet and bring to a low boil. Add your hot dogs or sausage and cook for 5-10 minutes.
When ready, place your beer dog or beer sausage on a bun and add the grilled beer onion, sauerkraut, mustard, or any of your favorite toppings.