Holi-dog Gourmet Hot Dog

one hot-diggity holiday gourmet hot dog

I was inspired to create this easy hot dog recipe when I got my very own meat grinder just before Thanksgiving.  While it may seem crazy, I really enjoy butcherie (it was my favorite class in culinary school), and making sausages in particular.  To christen my new toy, I made homemade hot dogs with some great hunks of pork and dried apricots inside.  This concoction seemed like the logical next step.

While no one expects you to make your own dogs, it’s nothing to think you could put this together quickly.  Take full advantage of leftovers on any given night, and especially Thanksgiving.  The ultimate Holidog is layered with my Garlic Mashed Potatoes, and Crunchy Green Beans.  It’s a great way to get some veggies in your kids’ mouths too.  (Trust me, I’ve done it!)

cooking information

• Yield: Made to Order
• Prep Time: 5 minutes
• Cooking Time: 10 minutes

all ingredients

• One Dozen Hot Dogs
• One Dozen Hot Dog Buns
• 3 Cups Mashed Potatoes
• 2 Handfuls Fresh Green Beans, trimmed and blanched
• Glaze:
• ½ Cup Apricot Preserves
• ¼ Cup Water
• Crumble:
• ¼ Cup Brown Sugar
• ¼ tsp Dark Chili Powder
• ¼ tsp Clove
• ¼ tsp Cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Kosher Salt
• Dash Ground Ginger
• Dash Allspice

recipe instruction

1. Preheat your grill.

2. In a small sauce pot add your apricot preserves and water. Turn to medium low heat and melt your preserves. Once melted, reduce heat to low.

3. In a mixing bowl, combine brown sugar, chili powder, clove, cinnamon, nutmeg, salt, ginger, and allspice. Toss together until evenly combined.

4. Once your grill is hot enough, begin grilling your hot dogs. While on the grill, baste your hot dogs with your diluted preserves. (Every time you rotate your dogs, spoon or brush some of the glaze over the hot dogs.)

5. When your hot dogs have finished cooking, start to assemble your buns. Slice your buns in half lengthwise without completely cutting through the bun.

6. Spoon mashed potatoes, approximately 2 spoonfuls, down the spine of the bun.

7. Add the hot dog to the mashed potatoes. Top with a few green beans. Sprinkle your crumble on top of the whole hot dog bun.

8. Serve and enjoy!

cooking tips

• Blanching is par-cooking with boiling water. To blanch your green beans, fill a small pot with boiling water about 2/3 full. Turn to high heat and create a boil. Add your cleaned green beans and cook for 1-2 minutes. (You want to cook the green beans until they become tender, but remain crisp – not mushy.) Once the green beans are finished cooking, remove from the water; add to ice water to stop cooking. Remove from the ice bath, drain well, and add to your holidogs.
• There may be extra crumble left over. Add it to your ham sandwiches, baked chicken, anything! This will make anything taste like instant holidays.
• This recipe is great for a tight budget or a more casual feast! Buy your mashed potatoes pre-made at the grocery store or at a fast food restaurant. Frozen green beans can just be thawed and used versus blanching fresh green beans yourself.