Drunk Dogs
I have used 2 pounds of hot dogs and 2 pounds of lil smokies in this recipe with success.
I have used 2 pounds of hot dogs and 2 pounds of lil smokies in this recipe with success.
- Carbohydrate 13.9079919712354 g
- Cholesterol 41.8133333333333 mg
- Fat 22.9021720610086 g
- Fiber 2.56046439719038 g
- Protein 10.6404523361297 g
- Saturated Fat 9.35022257329456 g
- Serving Size 1 1 Serving (246g)
- Sodium 1590.54579600793 mg
- Sugar 11.347527574045 g
- Trans Fat 1.3570100278905 g
- Calories 303 calories
Step-by-step
- Cut the hot dogs into 1" chunks (leave lil smokies whole).
- In a medium saucepan over medium heat, combine all ingredients and stir well.
- Heat to boiling.
- Reduce heat, cover and simmer 1 hour.
Simmering these frankfurters for a full 60 minutes transforms the dense protein matrix, allowing the tomato and vinegar base to penetrate deeply as moisture evaporates. Long-term braising breaks down surface proteins, yielding a tender bite while concentrating the sharp notes of the whiskey.
- Slice hot dogs into uniform 1-inch rounds to ensure even heat transfer during the hour-long simmer.
- Maintain a gentle simmer on medium-low heat after reaching a boil to prevent scorching the tomato sauce at the base of the saucepan.
- Cover the medium saucepan with a tight-fitting lid to trap steam, retaining moisture while the volume reduces.
- Substitute fresh aromatics like minced yellow onion for onion powder at a 3:1 ratio if fresh pantry items are available.
- Store leftovers in an airtight glass container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Traditional preparations relied on barrel-aged spirits and sun-dried tomatoes before modern commercial sauces and sweeteners became standard pantry staples. Controlling the evaporation rate dictates the final sauce clinging to the meat.
