A Big Decadent Hot Dog
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Melt 2 tablespoons of the butter in a large skillet over medium-low heat and add the onions
3
When the onions begin to soften, add the sugar and season with salt and pepper
4
Turn the heat to low and cover the pan
5
When the onions just begin to brown, remove the cover
6
Continue cooking, stirring frequently, until the onions are a dark brown color
7
Be careful not to let them burn
8
Set aside
9
Melt 2 more tablespoons butter in same skillet over medium heat
10
Cut several shallow slashes across the hot dogs and add them to the pan
11
Fry until they are cooked through and nicely browned
12
Set aside and keep warm
13
Add the cocktail franks to the pan and fry until they are cooked through and nicely browned
14
Set aside and keep warm
15
Melt 2 tablespoons butter in another pan and set aside
16
Add the remaining 2 tablespoons butter to the skillet
17
Split open the hot dog buns and toast them in the buttery juices
18
Spread a thin layer of mousse inside both halves of each bun
19
Top with a hot dog and pile on the onions
20
Add a few dollops of mustard and serve
21
Split the dinner rolls down the middle and spoon on some of the melted butter
22
Stuff in 2 of the cocktail franks and spread on some mousse
23
Top with some onions and mustard and serve