Hot Dogs In Mustard Sauce Recipes

MILD YELLOW HOT DOG MUSTARD

Steps:

• Gather the ingredients.
• Start by sterilizing your jars . Use 1 glass half-pint jar or 2 (4-ounce) jars. While the jar(s) are sterilizing, prepare the mustard.
• Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a boil over medium-high heat. Boil for 7 to 8 minutes, stirring occasionally.
• Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Don't be tempted to add more mustard powder to thicken it up: The mustard will continue to thicken over the next 24 hours or even a couple of days.
• Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
• Enjoy.

HOT DOG SAUCE

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

ALL-IN-ONE HOT DOG MUSTARD

Steps:

• Mix all ingredients in a bowl.
• Spoon into clean jars.
• Cover and refrigerate.

HOT DOGS IN MUSTARD SAUCE

Steps:

• Mix dry ingredients together. Add the rest, and boil until thickened.
• Add little hotdogs, heat through.
• Serve with toothpicks in little crock pot or chafing dish.

CHICAGO-STYLE HOT DOGS

Steps:

• In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
• Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
• Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.

HOT DOG MUMMIES WITH HONEY MUSTARD DIP

Steps:

• Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog., Place 1 in. apart on an ungreased baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes. Using mustard, add eyes. In a small bowl, combine the dip ingredients; serve with mummies.

CHEESY HOT DOGS WITH PICKLE MUSTARD SAUCE & CRISPY ONIONS

Steps:

• Make the pickle mustard sauce by combining the mayonnaise, mustard and cornichons in a bowl. Chill until needed.
• Heat the barbecue and wait until the coals turn ashen. Alternatively, heat a griddle pan over a high heat. Cook the sausages for 7-8 mins, turning regularly until evenly browned and cooked through, then push the sausages together on the grill or in the pan and scatter with the grated mozzarella. Cook undisturbed for 2 mins more, or until the cheese has melted.
• Split the hot dog buns open and stuff each one with a cheese-topped sausage. Drizzle over the pickle mustard sauce and top with crispy onions and ketchup, if you like.

HOT DOG SAUCE

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.

LOBSTER CORN DOGS WITH SPICY MUSTARD SAUCE

Steps:

• For sauce:
• Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
• For corn dogs:
• Using on/off turns, blend shrimp and coarse salt in processor until coarsely chopped. Add egg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth. Mix lobster, corn, and green onions in large bowl. Add shrimp puree; fold in until blended.
• Divide mixture into 12 equal portions (scant 1/3 cup each). Using moistened hands, form each into 3x11/2-inch log and place on baking sheet, spacing apart. Insert ice-pop stick into 1 end of each log, pushing through almost to other end. Cover and chill at least 4 hours and up to 6 hours.
• Beer batter:
• Whisk first 4 ingredients in medium bowl. Whisk in beer.
• Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Dip 1 corn dog into batter; turn to coat corn dog plus 1/2 inch of stick. Let float in hot oil. Repeat with 3 more corn dogs. Fry until golden brown and crisp and centers are cooked through, occasionally grasping sticks with tongs to turn carefully, 4 to 5 minutes. Transfer to paper towels to drain. Repeat in 2 more batches with remaining corn dogs and batter. Serve hot with sauce for dipping.
• Available in the spice section of most supermarkets.