Swamp Dogs
Swamp Dogs
Ingredients
- 8 hot dogs
- 2/3 cup Italian dressing
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Cajun seasoning
- 2 onions, medium, thinly sliced
- 2/3 cup water
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard, or yellow mustard
- 8 hot dog buns
Instructions
- 1
Using a sharp knife, make shallow diagonal cuts across one side of each hot dog. The cuts should be 1/8 to 1/4 inch deep and 1/4 inch apart.
⏱️ 5 min
- 2
Place the scored hot dogs in a large resealable plastic bag. Add the Italian dressing, Worcestershire sauce, Cajun seasoning, and thinly sliced onions to the bag. Seal the bag tightly and turn it to coat all the contents thoroughly. Refrigerate the bag for at least 8 hours, or preferably overnight, flipping the bag occasionally to ensure even marination.
⏱️ 5 min
- 3
Preheat a large cast iron or metal skillet over medium-high heat.
⏱️ 5 min
- 4
Remove the hot dogs from the marinade, allowing any excess marinade to drip off. Add the hot dogs to the hot pan. Reserve the onions and the remaining marinade from the bag. Cook the hot dogs, undisturbed, until they are browned on one side, which should take about 2 minutes. Rotate the hot dogs and continue to cook them until they are mostly browned, for an additional 2 to 3 minutes.
⏱️ 5 min
- 5
Add the reserved marinade and onions to the pan with the hot dogs. Cook, stirring occasionally, for about 2 minutes. Pour in the water to deglaze the pan, stirring to loosen any browned bits from the bottom.
⏱️ 5 min
- 6
Reduce the heat to medium-low and let the mixture simmer until the onions are very tender. This will take 10 to 15 minutes, stirring occasionally.
⏱️ 15 min
- 7
Stir in the ketchup and Dijon mustard (or yellow mustard) into the pan. Simmer for a few minutes longer to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 3 min
- 8
Serve the hot dogs on hot dog buns, topping each with plenty of the saucy onions.
⏱️ 2 min
Kitchen Tools
Swamp Dogs
- 8 hot dogs
- 2/3 cup Italian dressing
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Cajun seasoning
- 2 onions, medium, thinly sliced
- 2/3 cup water
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard, or yellow mustard
- 8 hot dog buns
Instructions
- 1
Using a sharp knife, make shallow diagonal cuts across one side of each hot dog. The cuts should be 1/8 to 1/4 inch deep and 1/4 inch apart.
⏱️ 5 min - 2
Place the scored hot dogs in a large resealable plastic bag. Add the Italian dressing, Worcestershire sauce, Cajun seasoning, and thinly sliced onions to the bag. Seal the bag tightly and turn it to coat all the contents thoroughly. Refrigerate the bag for at least 8 hours, or preferably overnight, flipping the bag occasionally to ensure even marination.
⏱️ 5 min - 3
Preheat a large cast iron or metal skillet over medium-high heat.
⏱️ 5 min - 4
Remove the hot dogs from the marinade, allowing any excess marinade to drip off. Add the hot dogs to the hot pan. Reserve the onions and the remaining marinade from the bag. Cook the hot dogs, undisturbed, until they are browned on one side, which should take about 2 minutes. Rotate the hot dogs and continue to cook them until they are mostly browned, for an additional 2 to 3 minutes.
⏱️ 5 min - 5
Add the reserved marinade and onions to the pan with the hot dogs. Cook, stirring occasionally, for about 2 minutes. Pour in the water to deglaze the pan, stirring to loosen any browned bits from the bottom.
⏱️ 5 min - 6
Reduce the heat to medium-low and let the mixture simmer until the onions are very tender. This will take 10 to 15 minutes, stirring occasionally.
⏱️ 15 min - 7
Stir in the ketchup and Dijon mustard (or yellow mustard) into the pan. Simmer for a few minutes longer to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 3 min - 8
Serve the hot dogs on hot dog buns, topping each with plenty of the saucy onions.
⏱️ 2 min