Hot Dog Recipes

Hot Dog History
Sports and hot dogs go together like cookies and milk, a truly American institution with a rich and interesting history. Whether you call them hot dogs, red hots, weiners, franks or frankfurters, learn the good, the bad and the ugly, and try some. 

Although the history of sausage goes back a long way, hot dogs are as American as apple pie. There's no sure etiology of the term hot dog, but two theories are the most prominent. 

The popularity of the term hot dog is generally attributed to sports cartoonist T. A. "Tad" Dorgan, who caricatured German figures as dachshund dogs just after the turn of the 19th century. His talking sausage cartoons generally denigrated the cheap wieners sold at Coney Island, crassly suggesting they contained dog meat. It was such bad publicity that in 1913, the Chamber of Commerce actually banned use of the term "hog dog" from signs on Coney Island. The term actually first appeared in print in the Oxford English Dictionary in 1900. 

German Americans brought us wienerwurst, German for Vienna sausage, which eventually shortened to wiener. Other German immigrants referred to smoked sausages as bundewurst, German for dog sausage. By the late 1920's, weenie roasts became the rage, with guests bringing their own hot dogs to roast over an open fire. 

Credit for putting the hot dog into a warm bun and topping it with various condiments goes to Harry Magely, catering director of New York City's Polo Grounds, who reportedly instructed his vendors to cry out, "Red hots! Get your red hots!" Also credited for the idea of warm buns is Charles Feltman, of Feltman's Gardens in Coney Island amusement park. Corn dogs were introduced in 1942 at the Texas State Fair, created by Texan Neil Fletcher. 

Submit your favorite camping recipes

Chili Dogs

Servings: 8 to 10 
1 can (15 ounces) chili with beans
1 can (6 ounces) tomato paste
1/4 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon chili powder
1 pound frankfurters (8 to 10)
8 to 10 frankfurter buns buttered 

In saucepan, combine all ingredients except frankfurters and buns. Heat to boiling; reduce heat and simmer 10 minutes. Drop frankfurters into boiling water; reduce heat. Cover; simmer 5 to 8 minutes. Toast buns. Serve frankfurters in buns; top with chili mixture. 

Corn Dogs

1 cup corn meal 
1 cup all-purpose flour 
2 tablespoons sugar 
2 teaspoons baking powder 
1/2 teaspoon salt 
1 egg, slightly beaten 
1 cup milk 
2 tablespoons melted shortening 
1 pound frankfurters 
Wooden skewers or sticks

1. Mix corn meal with flour, sugar, baking powder and salt. Add egg and milk; blend in melted shortening. Mix well. 
2. Skewer frankfurters and dip in batter. Stand skewer-side up and fry in deep-fat fryer at 350*F (175*C) until golden brown, about 2 or 3 minutes. Drain on paper towels and serve hot. 
Makes 8 servings.

Apple Salsa Hot Dogs

2 medium tart red apples, unpeeled, cored and chopped fine *
2 Tablespoons freshly squeezed lime juice
¼ cup finely chopped sweet onion
2 teaspoons minced jalapeno, seeds and ribs removed
1 teaspoon fresh gingerroot, peeled and minced
¼ cup fresh cilantro leaves, chopped
1/8 teaspoon salt

1. Toss chopped apples with lime juice, coating all surfaces so ensure apples do not turn brown. Stir in all remaining ingredients. 
2. Cover and chill, up to, 2 hours. 
3. Serve 2 tablespoons apple salsa atop cooked hot dogs in a heated bun. 
4. Apples may be chopped in a food processor. 

Avo-Dog

2 Tbsp vegetable oil
One large white onion, thinly sliced
8 hot dog buns, wrapped in foil and warmed in oven (350 degrees for 10-15 minutes)
8 bun-length hot dogs
Mayonnaise
Ketchup
Mustard
Hot sauce
2 medium ripe tomatoes, seeded, diced
One small white onion, chopped finely
2 large ripe Hass avocados, peeled, pitted, cut in small chunks and mashed
Juice of two fresh limes
Salt 

In large skillet, heat oil over medium-high heat; place sliced onions in pan. Cook, stirring frequently, until onions are wilted and begin to brown, about 15 minutes.
Cook hot dogs per preferred method: grill until lightly charred and heated through; steam; or cook in saucepan with water (bring hot dogs in water to a boil; remove from heat and let sit, covered, until ready to serve).
On each of 8 warmed hot dog buns, spread about 1 tsp each (in following order): mayonnaise, ketchup, mustard, hot sauce. Place hot dog on dressed bun and top with some grilled onions. Top with some chopped tomato, raw onion, and mashed chunks of avocado. Sprinkle with a little lime juice and salt, and serve immediately.
Yields 8 servings.

Hot Dogs With Baked Beans

Ingredients 
1/2 cup chopped onion 
1/2 cup ketchup 
1/4 cup molasses 
2 tablespoons brown sugar 
1 tablespoon mustard 
1/2 teaspoon Worcestershire sauce 
1 large (28 oz) and 1 small (16 oz) can of pork and beans in tomato sauce 
6 to 8 hot dogs 

Method 
1. Combine onion, ketchup, molasses, brown sugar, mustard and Worcestershire sauce. Add beans and mix well. 
2. Place in 2-quart casserole and bake at 300° for 1 1/2 to 2 hours. 
3. Lay hot dogs on beans and bake 30 minutes longer.

Hot Dog and Bacon Roll-Ups 

Ingredients 
2 pkgs. hot dogs, cut in half 
brown sugar 
1 lb. bacon, cut into in the middle 

Method 
1. Take a hot dog half and a piece of bacon. Wrap bacon around hot dog. 
2. Stick a toothpick through bacon to hold it in place. 
3. Place one layer in bottom of Crock Pot and cover with brown sugar. 
4. Repeat until all the hot dogs have been used. 
5. Cook 3 to 4 hours on low. 

Hot Dog Onion Sauce-New York Street Cart 

2 tablespoons vegetable oil 
2 medium onions--cut into 1/4-inch slices 
1/2 teaspoon ground cinnamon 
1/2 teaspoon chili powder 
1/4 cup ketchup 
1/2 cup water 
1 teaspoon cayenne sauce 
1/2 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 

Method: 
Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10-15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving. Can be refrigerated for up to 2 days, but bring to room temperature before serving.

Coney Island Sauce

1 pound ground beef
1 onion, chopped
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons white sugar
1 tablespoon water
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon hot pepper sauce
1/4 cup ketchup

In a large cast iron skillet, sauté ground beef and onion for 5 to 10 minutes over medium high heat until well browned. Crumble meat to a fine texture with a fork. Drain grease. Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well and reduce heat to low. Simmer, uncovered, for 15-20 minutes.

Georgia Slaw Dog 

8 hot dogs, grilled or cooked on a griddle 
8 hot dog buns 
White Slaw (recipe below) 

Mustard or Ketchup, optional 

Method: 
Place cooked hot dogs on buns and top with lots of slaw. 

White Slaw 
1 head of cabbage, cored, chopped in food processor 
1/4 to 1/3 cup sugar 
1 1/2 teaspoons salt 
1 1/2 teaspoons freshly ground pepper 
2 tablespoons apple-cider vinegar 
1/2 to 3/4 cup mayonnaise 

Method: 
Mix all together in a large bowl, starting with 1/4 cup sugar and 1/2 cup mayonnaise. Ingredient amounts may vary slightly depending on the size of the head of cabbage. Do not use too much mayo or the slaw will become too juicy.

Submit your favorite camping recipes