All In One Hot Dog Mustard Recipes

ALL-IN-ONE HOT DOG MUSTARD

Steps:

• Mix all ingredients in a bowl.
• Spoon into clean jars.
• Cover and refrigerate.

SEAFOOD HOT DOGS WITH SWEET MUSTARD SAUERKRAUT

Steps:

• Cook's Note: all ingredients should be as cold as possible.
• In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
• Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
• Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
• Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.
• In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
• To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.

HOT DOG FLOWERS

Steps:

• For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball.
• Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs).
• For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly).
• Preheat the oven to 375 degrees F.
• Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

LOADED HOT DOGS RECIPE BY TASTY

Steps:

• For the curried mustard sauce, combine all the ingredients in a small saucepan over a medium heat and simmer for 2 minutes. Blend with a hand blender or in a food processor until smooth and set aside to cool.
• For the onion rings: Heat the sunflower oil over a medium-high heat until it reaches 180°C. (Test this before frying by placing one ring in the oil. If it bubbles immediately, the oil is ready.)
• Stir all the dry ingredients together in a large mixing bowl. Combine the almond milk and coconut cream in a separate mixing bowl.
• Dip each onion ring into the dry mixture, then dip into the wet mixture and then back into the dry mixture. Fry the rings in batches until golden and crisp (1-2 minutes). Drain on a paper towel and set aside.
• For the salsa, combine all the ingredients in a bowl.
• Lightly chargrill the hot dog sausages on a barbecue grid over medium-hot coals until heated all the way through. Slice each roll, lengthways, without cutting all the way through. Spread the roll with the curried mustard sauce, then add the hot dog sausages and top with salsa and onion rings. Add some vegan cheese for an extra treat.
• Serve.

HONEY-MUSTARD HOT DOGS

Steps:

• Combine the emmental, cheddar, mustard and honey. Cook the sausages following pack instructions. Heat the grill to high. Split the hot dog buns, fill each with a sausage and top with the cheese mixture. Put the hot dogs onto a baking sheet and grill for 1-2 mins or until the cheese has melted.

FEISTY MUSTARD TOPPED HOT DOGS

Steps:

• Mix pickles, chilies, onion and mustard.
• Grill hot dogs until cooked the way you like them.
• Place hot dogs on bun and top with pickle mixture.