Feisty Mustard Topped Hot Dogs Recipes

FEISTY MUSTARD-TOPPED FRANKS

Steps:

• Heat grill to medium heat.
• Grill franks 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, mix next 4 ingredients.
• Place franks in buns; top with pickle mixture.

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.

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.

CHICAGO-STYLE HOT DOGS

Steps:

• In deep skillet over medium-high heat, combine beer and hot dogs; cover.
• Bring to simmer; reduce heat to medium.
• Cook until hot dogs are cooked through, 8-10 minutes.
• Meanwhile, mix next 3 ingredients.
• Fill each bun with tomato slices, hot dog, mustard sauce, pickle, onion and peppers.

OVEN HOT DOGS

Steps:

• Place a piece of foil on the bottom of a 13 x 9" baking pan.
• Line inside of hot dog buns with mayonnaise and sweet relish.
• Evenly add mustard.
• Fill with hot dogs, placing each side-by-side in the baking pan.
• Top hot dogs with chili, cheese and diced onion.
• Cover with aluminum foil and bake at 350 degrees Fahrenheit for 45 minutes.
• Carefully remove from the pan with a spatula.

MAPLE-GLAZED HOT DOGS WITH MUSTARDY ONIONS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.
• Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.