Swamp Dogs
Serves 1
Directions
- 1Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.
- 2Place scored hot dogs in a large resealable plastic bag and add dressing, Worcestershire, Cajun seasoning, and onions. Seal bag tightly, and turn to coat everything thoroughly.
- 3Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.
- 4Preheat a large cast iron or metal skillet over medium-high heat.
- 5Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade. Cook, undisturbed, until browned on one side, about 2 minutes.
- 6Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.
- 7Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes.
- 8Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.
- 9Stir in ketchup and mustard and simmer a few minutes longer.
- 10Serve hot dogs on buns topped with plenty of saucy onions.
Ingredients
- 8 hot dog
- 2/3 cup italian dressing
- 2 tbsp worcestershire sauce
- 2 tsp cajun seasoning
- 2 medium onion, thinly sliced
- 2/3 cup water
- 1/4 cup ketchup
- 1 tbsp dijon mustard
- 1 tbsp yellow mustard (optional)
- 8 hot dog bun
Equipment
sharp knifelarge resealable plastic baglarge cast iron or metal skillet
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