Sticky Hot Dog Jackets Recipes

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STICKY HOT DOG JACKETS



Sticky hot dog jackets image

Hot dogs for the perfect holiday supper

Provided by Sara Buenfeld

Categories     Lunch, Main course, Snack, Supper

Time 1h15m

Number Of Ingredients 10

4 baking potatoes , each weighing about 225g/8oz
olive oil for brushing
2 tbsp maple syrup or clear honey
1 tbsp balsamic vinegar
2 tsp wholegrain mustard
1 tsp tomato purée
8 pork sausages
8 tbsp mayonnaise
2 tsp wholegrain mustard
3 tbsp snipped chives or finely chopped spring onion

Steps:

  • Rub the potatoes with a little oil, then sprinkle generously with salt (preferably flakes) and black pepper. Wrap each one in double-thickness foil and cook on the barbecue for 1 hour, turning frequently, until cooked. Or bake unwrapped in the oven at fan 180C/ conventional 200C/gas 6 for the same amount of time.
  • Mix the maple syrup, vinegar, mustard and tomato purée to make a glaze. Brush over the sausages and cook on the barbecue, turning and basting often, for 10 minutes until cooked and sticky. Meanwhile, mix the mayo ingredients in a small bowl.
  • Unwrap the potatoes and split down the middle. Add mayo and sausages (like a hot dog). Serve with a leafy salad.

Nutrition Facts : Calories 740 calories, Fat 50 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 3.49 milligram of sodium

HOT DOG ON A STICK® CLONE



Hot Dog on a Stick® Clone image

This is a clone from the Hot Dog on a Stick store that is famous for their corn dogs & lemonade. Remember eating these all the time when we got to travel out to the mall.

Provided by brewabel

Categories     Lunch/Snacks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups nonfat milk
2 egg yolks, slightly beaten
8 -10 turkey hot dogs
8 -10 cups vegetable oil
8 -10 chop sticks

Steps:

  • Preheat oil in a deep pan or fryer to 375 degrees.
  • Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.
  • Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
  • Dry off the hot dogs with a paper towel.
  • Jab the thin end of a single chopstick about halfway into the end of each hot dog.
  • When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.
  • Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way.
  • Cook for 5 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook.
  • Drain on paper towels while cooling, and repeat with remaining hot dogs.

Nutrition Facts : Calories 2161.7, Fat 219.8, SaturatedFat 28.8, Cholesterol 48.3, Sodium 700.4, Carbohydrate 47.9, Fiber 1.7, Sugar 15.4, Protein 6.6

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