Swamp Dogs
Directions
- 1Start by scoring your hot dogs with shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.
- 2Add the hot dogs to a large resealable plastic bag.
- 3Chop up a couple small onions and add them in the bag with the hot dogs.
- 4Add Italian dressing, Worcestershire, and Cajun seasoning to the bag for the marinade.
- 5Seal the bag tightly and turn to coat everything thoroughly. Refrigerate for a day or two (at least 8 hours or overnight for best flavor), flipping the bag occasionally.
- 6When it's time to cook, preheat a large cast iron or metal skillet or a big griddle over medium-high heat.
- 7Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade.
- 8Cook, undisturbed, until browned on one side, about 2 minutes.
- 9Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.
- 10Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes.
- 11Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan.
- 12Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.
- 13Stir in ketchup and mustard and simmer a few minutes longer.
- 14Serve hot dogs on buns topped with plenty of delicious saucy onions.
Ingredients
- 8 hot dogs
- 0.66 cup Italian dressing
- 2 tbsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 2 medium onions, thinly sliced
- 0.66 cup water
- 0.25 cup ketchup
- 1 tbsp Dijon mustard or yellow mustard
- 8 hot dog buns
Equipment
plastic bagcast iron skilletgriddle
Tips
- Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.
- Add whatever toppings you want, but the recipe doesn't need a thing.
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