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Every party needs a mini hot dog hors d’oeuvre. These are requested over and over again. Trust me, keeping these simple mini franks ready to serve makes you a fun, festive and creative host. This can be made a day ahead of time, and if they are not eaten up beforehand should be warmed before serving. (And, yes! They are different from franks in blanks.)
1/4 cup margarine
1 yellow onion, chopped
6 cloves garlic, minced, or 6 cubes Gefen Frozen Garlic
1 cup Glicks Ketchup
3 tablespoons chili sauce
1 (12-ounce) can Dr. Pepper soda
1/2 cup Tuscanini Apple Cider Vinegar
3 tablespoons fish-free Worcestershire sauce, such as Tonnelli
1/2 cup light brown sugar
2 tablespoons molasses
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon sriracha sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (28-ounce) package mini franks
In a large saucepan, melt margarine over medium-high heat. Add onion and cook until softened, about five minutes. Add garlic and cook for 30 seconds.
Add ketchup, chili sauce, Dr. Pepper, vinegar, Worcestershire sauce, brown sugar, molasses, onion powder, smoked paprika, sriracha, salt and pepper. Bring to a gentle boil, then turn down heat and simmer for 13 minutes.
Use an immersion blender to puree until smooth. Add mini franks to sauce and cook for another 20-30 minutes over low heat. Serve warm with sauce.
Photography by Chay Berger
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