A quick and tasty appetizer with slow-simmered mini hot dogs in a slightly sweet and tangy bourbon sauce.
It’s National Hot Dog Day!
To be completely honest, I didn’t even know hot dogs had an official day. I sort of thought every day in the summer was hot dog day!
But since they do have a day, let’s celebrate with a mini version of hot dogs that are slow-simmered in a slightly sweet and tangy bourbon sauce. If you can’t find the mini hot dogs, you can also just chop up normal sized hot dogs and use those.
There are only a few ingredients for this dish. Obviously you’ll need some hot dogs and some peppers. The jalapeño is optional, but I like that it adds a little spice to the appetizer.
While you could toss all the ingredients in a slow cooker, I actually like to start them in a skillet to cook off some of the alcohol in the bourbon.
Start by sautéing the sliced jalapeños in a little neutral oil over medium heat for a minute. Then you can start adding all the other delicious sauce ingredients.
Stir everything together. It’ll smell good already!
This is basically a quick homemade barbeque sauce, and it works great for lightly coating the hot dogs. Once the sauce is mixed together, you can add them all to the skillet and turn the heat down to low.
I would simmer all of this on low heat for 10-15 minutes to cook off some of the alcohol in the bourbon. Hot dogs shouldn’t get you drunk!
If the skillet gets too dry, you can add a little splash of water to bring the sauce back to life.
When the sauce is thick and simmered down, you can transfer everything to a slow cooker to keep them warm over Low heat.
All you need for serving is a handful of toothpicks.
Spicy. Bourbon. Hot dogs. Hard to say no to that idea!
Nick thinks that bourbon is always good. Check out his blog, Macheesmo, and follow him on his Tablespoon profile.