July is National Hot Dog month, but we could eat Albert’s Meats Franks every month of the year— especially when they taste this good! To give you a change from the usual, we’ve come up with four delicious hot-dog recipes. Try them all, and see which is your favorite: You may just come up with a tasty new variation yourself!
Grilled Hot Dogs
- 8 Albert’s Meats Franks
- 1/4 cup ketchup
- 2 Tbsp Worcestershire Sauce
- 1 garlic clove, minced
- 1 tsp vegetable oil
- Use a small, sharp knife to make small, angled slits in two rows along each frank, about 1/2 inch apart. Don’t slice all the way through. The cuts should resemble crescents.
- Combine all the other ingredients and pour into a large Ziploc bag.
- Marinate the franks in the sealed bag of flavorings for 15-20 minutes.
- Light the grill and cook the franks until they are nicely charred and the slits have opened up. It should only take about 3-5 minutes. It’s that simple!
Bacon Crescent Dogs
- 8 Albert’s Meats Franks
- 4 slices American cheese, each cut into 6 strips
- 1 can crescent dinner rolls (you can use reduced fat if you prefer)
- 8 slices precooked bacon
- Cut slits in the franks to within 1/2 inch of either end and pack 3 strips of cheese into each slit.
- Unwrap the roll dough and divide into triangles. Place a strip of bacon on each triangle and wrap the dough around each hot dog.
- Place the rolled-up franks on an ungreased cookie sheet with the cheese side up.
- Bake at 375°F. for 12-15 minutes or until golden brown.
- 1 lb ground chuck
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 15oz-can tomato paste
- 2 tablespoons chili powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup water
- 8 toasted hot dog buns
- 8 cooked Albert’s Meats Franks
- 2 cups shredded mild cheddar cheese
- Chopped green onions to garnish
- In a large skillet, cook the ground chuck, the chopped onion, and the garlic until the meat has browned.
- Drain off any excess juices and add tomato paste, chili powder, salt, pepper and water. Bring to boil, cover and simmer for 25 minutes, stirring occasionally.
- Assemble by placing the franks in the toasted buns and topping with the chili, cheese, and green onions.
- 1 cup cornmeal
- 1 3/4 cups flour
- 2 tsp baking powder
- 2 tsp salt
- 1 egg
- 1/3 cup sugar
- 24 Albert’s Meats Franks
- Oil for frying (or you could use a corn dog maker for healthier cooking)
- Mix together the cornmeal, flour, baking powder, salt, & sugar.
- Whisk in sufficient milk to give the mixture the consistency of pancake batter.
- Use a paper towel to dry the hot dogs, and coat them with flour to ensure the batter sticks.
- Insert a skewer into each frank and dip in batter.
- Heat the oil to about 375 degrees and cook the corn dogs until golden brown (or use a corn dog maker).
- Drain on paper towels and serve.