How Much Meat Does A 1 Year Old Pitbull Eat Hot Dog Stand Recipe – You Can Make Yummy Stadium Style Hot Dogs Right at Home

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Hot Dog Stand Recipe – You Can Make Yummy Stadium Style Hot Dogs Right at Home

I’ve made hot dogs pretty much the same way for years. They were still good, but nothing to brag about. I think maybe deep down, the humble sausage just wasn’t important enough to warrant creative input from my imaginative culinary side. Then one day I decided to try something different.

When I was young, I was taught to boil sausage in water, put it in a bun and pour various condiments on it. But as I grew and progressed in my cooking skills, I knew there had to be a way to improve on this method of cooking a hot dog.

Things that go well with hot dogs are: chips, baked beans, coleslaw, or potato salad.

This method of cooking the humble sausage is now a common thing in my household. My family loves them and they are really good. Here is what you will need:

* All beef sausages (you can eat these other “stuff” if you want, we only eat beef sausages; we also prefer the length of the bun)

* Soft buns (you want fresh buns here, not stale, although you can revive stale buns if you insist on using old bread – I have other uses for old bread like pudding bread with Amaretto sauce)

* Hot Dog Delight

* Sauerkraut

* Onions diced

* Mustard and ketchup

* Kraft Mexican Four Cheese Blend Shredded

* Hot dog chili sauce (Castleberry’s is our favorite)

* Laura’s homemade coleslaw

* Butter

* Tin foil

* Slow cooker

* Cast iron skillet

Now you don’t have to do everything the same way I do. I let everyone know how I do it, and you can adjust as you see fit.

Please note that hot dogs need to spend time in the slow cooker to be good, and the steaming method I mention below is excellent. Plan properly for the dog packets to heat up and melt inside their “package” in the hot slow cooker. I normally do the dogs and leave them 45 minutes to an hour in the slow cooker.

  1. About an hour before dinner, put the slow cooker on low and let it warm up.
  2. Heat the iron skillet and add a tablespoon of butter.
  3. Fry the beef sausages in the iron pan.
  4. When they have a nice “fry” on the outside, much like toasting them, take them out and place them inside a fresh, not stale bun (I’m very particular that my bread be soft and cool)
  5. Immediately wrap the assembled bun and sausage in foil, sealing all edges.
  6. Place in slow cooker.
  7. Repeat with the remaining buns and sausages.
  8. Cover the slow cooker and leave it alone.
  9. Heat the chili in the microwave or on the stove.
  10. Prepare the other condiments.
  11. Get everything on the table, including drinks, fries, dip, whatever.
  12. Then take out one assembled dog at a time for each dinner, keeping the rest in the covered slow cooker to keep warm.

These warm up really well. Simply take the brioche and sausage combination out of the foil (remember this step to avoid an unpleasant microwave incident), wrap it loosely in a paper towel and microwave for about 10 at 15 seconds. Do not overdo it, the bun will harden.

Another method: I tried once and it was even better. Place a rack in the bottom of the slow cooker before adding the hot dogs. Add a tablespoon or more of water. Be careful, you don’t want the dog pouches sitting in liquid. The idea is to “steam” them lightly instead.

I usually eat two hot dogs, each prepared as follows:

Version #1: (ingredients are in the order used) mustard, ketchup, relish, chili sauce, cheese, onions

Version #2: (ingredients are in order) mustard, relish, onions, sauerkraut, homemade coleslaw

Now, a note here on coleslaw. There are all kinds of different ways to make coleslaw. There is also a coleslaw mix that can be purchased in a bag. I’m as picky about my salad as I am about my bread. My mom made coleslaw pretty much the same way for years, and it was always good.

If you’ve ever eaten a bad coleslaw, you’ll remember this. Some fast food restaurants have the audacity to call it coleslaw, but it’s more like tasteless cardboard “stuff”. Has it ever seemed to you that the coleslaw in many restaurants is often crisp white, as if made entirely from the heart of the cabbage? You wonder what happened to all the GREEN stuff.

I’ll be sure to place a link to my coleslaw recipe at the end of the post, so be sure to grab it and try it with these delicious stadium-style hot dogs.

I am very picky about certain things: fresh bread is one; fresh milk is another; a good coleslaw is important; I think Castleberry’s Hot Dog Chili Sauce is great; I use Kraft Mexican Style Four Cheese Blend almost daily; I want to know what’s in the meat I eat. However, to each his own. Enjoy!

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