Sup Dog Sauce Recipes

SWEET HOOSIER DOG SAUCE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in tomato paste; cook and stir 3 minutes. Stir in next 13 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Serve sauce over hot dogs in buns. Add optional toppings as desired., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

HOT DOG SAUCE

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.

HOT DOG SAUCE

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

BEST EVER CHILI DOG SAUCE

Steps:

• Brown hamburg and 1/3 cup onion.
• Drain.
• Combine hamburg onion mix and remaining ingredients.
• Simmer 2 hours.

MY HOT DOG SAUCE

Steps:

• Brown ground beef, then add onion and saute until tender.
• Add the rest of ingredients and simmer slowly for about 20 minutes.
• Serve on hot dogs.

SUPER DOGS

Steps:

• Combine mustard, apple juice and 4 tablespoons of cider vinegar in a large bowl, as the marinade.
• Slightly score the sausages, creating more surface area for the marinade. Marinade the sausages until coated or leave them overnight.
• Set up the BBQ so it has hot heat on one side, medium heat in the middle then indirect heat on the other side.
• Once they have marinated, place the hot dogs over the hot heat first and bunch them together so they hold each other in the same place. Wait until they have coloured (5 minutes), then place them over the indirect heat, close the lid and turn the outdoor grill into an outdoor oven and cook them all the way through (10-15 minutes).
• Add vegetable oil to pan then thinly slice the onion. Add flour, a teaspoon of garlic granules, cayenne pepper, cracked pepper and some salt to a bowl and mix in the onions to coat.
• Place the onions into the pan to fry.
• For the Alabama white sauce, add mayonnaise, horseradish, Worcestershire sauce and remaining garlic and vinegar into a bowl and stir.
• Toast the buns then assemble and serve.

DOG N' SUDS CONEY SAUCE

Steps:

• In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine.
• Drain off fat.
• Add remaining ingredients, except catsup.
• Mix well, then add enough catsup to keep mixture loose.
• Simmer, partially covered, 1 hour, adding catsup as needed.

HOT DOG SOUP

Steps:

• Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.