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

Ingredients:

• 8 Albert’s Meats Franks
• 1/4 cup ketchup
• 2 Tbsp Worcestershire Sauce
• 1 garlic clove, minced
• 1 tsp vegetable oil

Instructions:

1. 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.
2. Combine all the other ingredients and pour into a large Ziploc bag.
3. Marinate the franks in the sealed bag of flavorings for 15-20 minutes.
4. 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

Ingredients:

• 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

Instructions:

1. Cut slits in the franks to within 1/2 inch of either end and pack 3 strips of cheese into each slit.
2. Unwrap the roll dough and divide into triangles. Place a strip of bacon on each triangle and wrap the dough around each hot dog.
3. Place the rolled-up franks on an ungreased cookie sheet with the cheese side up.
4. Bake at 375°F. for 12-15 minutes or until golden brown.

Chili Dogs

Ingredients:

• 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

Instructions:

1. In a large skillet, cook the ground chuck, the chopped onion, and the garlic until the meat has browned.
2. 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.
3. Assemble by placing the franks in the toasted buns and topping with the chili, cheese, and green onions.

Corn Dogs

Ingredients:

• 1 cup cornmeal
• 1 3/4 cups flour
• 2 tsp baking powder
• 2 tsp salt
• 1 egg
• 1/3 cup sugar
• Milk
• 24 Albert’s Meats Franks
• Skewers
• Oil for frying (or you could use a corn dog maker for healthier cooking)

Instructions:

1. Mix together the cornmeal, flour, baking powder, salt, & sugar.
2. Whisk in sufficient milk to give the mixture the consistency of pancake batter.
3. Use a paper towel to dry the hot dogs, and coat them with flour to ensure the batter sticks.
4. Insert a skewer into each frank and dip in batter.
5. Heat the oil to about 375 degrees and cook the corn dogs until golden brown (or use a corn dog maker).
6. Drain on paper towels and serve.