Dog-gone good recipes

The following recipes are from the National Hot Dog & Sausage Council.

The following recipes are from the National Hot Dog & Sausage Council.

Grilled Taco Chili Dogs

1 pound (8 to 1 package) hot dogs

1 can (15 ounces) chili with meat but no beans

1/4 cup mild or medium taco sauce

8 taco shells

1 cup shredded taco flavored cheese

1 cup chopped tomato

1⁄2 cup finely chopped onion

1 cup finely sliced crisp lettuce

Grill (or broil) hot dogs 6 to 8 minutes over medium heat. Turn often and continue to cook until hot throughout and internal temperature reaches 165 degrees Fahrenheit.

In a small saucepan, stir chili and taco sauce together. Cook over low heat until bubbly.

Place one hot dog in each taco shell. Top hot dogs with 2 tablespoons chili mixture.

Sprinkle with cheese, tomato, onion and lettuce, packing ingredients down to ensure all ingredients fit into shell.

Serves 8.

All-Star Chili Dogs With Chili Sauce

3⁄4 pound ground beef

1 cup chopped onion

1 can (8 ounces) tomato sauce

1⁄2 teaspoon Worcestershire sauce

1⁄4 teaspoon hot pepper sauce

1⁄2 teaspoon chili powder

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

1 teaspoon brown sugar

8 hot dogs, cooked according to package directions

8 hot dog buns, split and lightly toasted

Cheddar cheese, shredded, optional

To make chili sauce: In a medium skillet, over medium heat, brown beef and onions, breaking up beef into small pieces. Drain fat from skillet. Reduce heat to low.

Stir in tomato, Worcestershire and hot pepper sauces, chili powder, salt and pepper and sugar. Simmer for about 10 to 12 minutes, stirring occasionally.

Place cooked hot dogs into toasted buns. Ladle 1⁄4 cup chili sauce over each hot dog. If desired, top with cheese.

Serves 8.

Sweet Onion Pigs in a Blanket

2 teaspoons canola oil

4 cups finely minced sweet onions

1⁄4 cup brown sugar

2 tablespoons apple cider vinegar

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 package (16 ounces) hot dogs (8 hot dogs per package), drained

1 tube (16.3 ounces) refrigerated big biscuits (8 per tube)

Assorted mustards

Heat oil in a large, heavy skillet over medium-high heat. Add onions and sauté until lightly brown (about 8 to 10 minutes), stirring frequently.

Stir in sugar, vinegar and seasonings. Immediately reduce heat to low. Cook an additional 3 to 5 minutes or until most liquid evaporates, stirring occasionally. Allow to cool slightly.

Pat hot dogs dry. Preheat oven to 350 degrees.

Separate biscuits and flatten each biscuit to measure 5 by 31⁄2 inches. Place 1 tablespoon onion preserves in center of each biscuit. Top with hot dog. Wrap dough around each hot dog, leaving ends open. Gently press edges to seal. Place wrapped hot dogs, 1 to 2 inches apart, seam side down, on large shiny ungreased baking sheet. Bake in preheated oven for 15 to 17 minutes or until biscuits are light brown. Immediately transfer to cooling rack.

Spoon additional onion preserves on top of each hot dog and/or serve warm with assorted mustards.

Serves 4 to 8.

Grilled Dogs with Creole Sauce

5 slices bacon, diced

1⁄2 cup chopped onion

1⁄4 cup chopped green pepper

1 can (141⁄2 ounces) diced tomatoes

1⁄4 teaspoon chili powder

1⁄4 teaspoon paprika

1⁄8 teaspoon garlic powder

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried thyme

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1⁄8 teaspoon cayenne pepper

10 hot dogs or knockwurst

10 hot dog buns, split

Cook bacon over medium heat in a heavy skillet. Cook until crisp. Remove and reserve bacon.

Drain all but 2 teaspoons bacon drippings. Add onion and green pepper and cook until soft. Stir in diced tomatoes, all spices and seasonings. Reduce heat, cover and gently simmer for 15 minutes.

Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs/wurst on grill rack, about 4 to 5 inches from the heat. Cook hot dogs/wurst over direct medium heat to an internal temperature of 165 degrees for 10 to 12 minutes.

During last 3 to 4 minutes, open hot dog buns and lightly toast buns over indirect heat.

Place hot dogs/wurst into heated buns. Ladle creole sauce over hot dogs/wurst. Sprinkle with chopped reserved bacon.

Serves 9.

NOTE: 11⁄2 teaspoons Creole seasoning blend may be substituted for the listed seasonings.

Grilled Hot Dog and Fruit Kebabs

1 medium tart crisp apple (such as Gala), quartered and cored

1 medium crisp pear, quartered and cored

1 can (8 ounces) pineapple chunks in natural juices

1⁄2 cup sweet honey mustard, divided

1 package (16 ounces) hot dogs, cut in 1 1⁄2-inch pieces

8 metal or wooden skewers

1 tablespoon honey

Cut apple and pear quarters into thick wedges. Then cut each wedge in half.

Measure 2 tablespoons pineapple juice and reserve in a small bowl. Pour pineapple chunks and remaining juice into a 9-by-12-inch pan. Add apples and pears to juice and toss to coat all surfaces. This will prevent the fruit from turning brown. Add 1⁄4 up mustard and hot dog pieces. Stir to coat all surfaces. Alternately thread hot dogs, apples, pears and pineapple on skewers. (If using wooden ones, soak the skewers first in cold water for 30 minutes.) Liberally brush assembled kebabs with mustard mixture.

Mix remaining 1⁄4 cup mustard with honey and reserved 2 tablespoons pineapple juice. Save for a dipping sauce.

On a preheated grill or broiler, cook kebabs using the direct heat method. Cook, using medium-high heat, about 5 inches from heat. Turn a quarter of a turn every 2 to 21⁄2 minutes. Cook until hot dogs reach an internal temperature of 165 degrees, about 8 to 10 minutes.

Serve kebabs with mustard dipping sauce, if desired.

Serves 6 to 8.

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