HOT DOGS COOKED IN BEER
Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for him a kicked up version using beer in place of water.
Provided by Rita1652
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil hot dogs for 5 minutes in beer till heated through and plump.
- Place in buns and top as you wish.
Nutrition Facts : Calories 306.8, Fat 15.2, SaturatedFat 5.7, Cholesterol 23.9, Sodium 722.5, Carbohydrate 26.2, Fiber 0.9, Sugar 4.2, Protein 9.6
SWEET BEER-SIMMERED HOT DOG BITES
Steps:
- Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker.
- Serve in a chafing dish or other dish that can be kept warm, with toothpicks close by.
CHICAGO-STYLE HOT DOGS
Make and share this Chicago-Style Hot Dogs recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In deep skillet over medium-high heat, combine beer and hot dogs; cover.
- Bring to simmer; reduce heat to medium.
- Cook until hot dogs are cooked through, 8-10 minutes.
- Meanwhile, mix next 3 ingredients.
- Fill each bun with tomato slices, hot dog, mustard sauce, pickle, onion and peppers.
BEER-BRAISED HOT DOGS WITH BRAISED SAUERKRAUT
Provided by Andrew Schloss
Categories Beer Beef Braise Low Cal High Fiber Backyard BBQ Dinner Lunch Grill Grill/Barbecue Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- For sauerkraut:
- Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
- For hot dogs:
- Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.
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- Place the sauerkraut in a colander, rinse lightly with cold water and drain thoroughly. Transfer to a large skillet, sprinkle with sugar and add 1/2 cup of the beer.
- Bring to a slow simmer over medium heat and cook, stirring frequently, until the beer has cooked off, 10 to 15 minutes. Remove from the heat and set aside.
- While the sauerkraut simmers, place the onion, garlic and hot dogs in a sauté pan and pour in the remainder of the beer. Bring to a slow simmer over medium-low to medium heat. Cover and cook for 30 minutes, turning the hot dogs several times to ensure even cooking and flavor.
- To serve, drain the hot dogs on paper towels, place in the toasted buns and top with sauerkraut.
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