HOT DOG TIE RECIPES

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HOT DOG PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hot Dog Pie Recipe: How to Make It - Taste of Home image

A co-worker who loves hot dogs shared this recipe with me. Baked in a purchased pastry shell, the pie is easy to assemble and is on the table in just 30 minutes. —Amy Bullis, Henryville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 9

1/2 pound ground beef
4 hot dogs, cut in half lengthwise and sliced
1 can (16 ounces) baked beans
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 ounces process cheese (Velveeta), cubed
1 frozen deep-dish pie crust (9 inches)
4 slices American cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add hot dogs, beans, ketchup, brown sugar, mustard and cheese cubes. Cook and stir until cheese is melted., Meanwhile, prick crust with a fork. Bake for 10 minutes. Fill with hot beef mixture. Cut each cheese slice into four strips; make a lattice topping over pie. Bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 487 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1321mg sodium, CarbohydrateContent 43g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 21g protein.

HOMEMADE HOT-DOGS - BIGOVEN



Homemade Hot-Dogs - BigOven image

"This is a hotdog a world apart from those jars in the supermarket. Made with cured pork fat, nutmeg and coriander, this gourmet dog is delish served in a brioche roll with mustard. Equipment and preparation: you will need a large piping bag, natural sheeps casings for making sausages, and a cooking thermometer."

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 19

For the caramelised onions
2 large Onions
1/2 teaspoon Salt
1/2 teaspoon Black pepper
A for the hot dogs
160 grams Cured pork fat lardo or salo, available from specialist online suppliers
25 grams Pork back fat available from a butcher
250 grams Lean pork mince
2 Egg whites
1 teaspoon Cornflour
Salt
Ground black pepper
Nutmeg Freshly grated
pinch Ground coriander
4 tablespoons Milk Frozen
Natural sheep casings cleaned thoroughly under cold running water (available from specialist online suppliers)
To serve
Brioche rolls
Mustard

Steps:

  • "For the caramelised onions, heat the oil and butter in a pan and add the onions, salt and pepper. Cook over a low heat for 20-30 minutes, stirring from time to time, until golden-brown, soft and sticky. For the hotdogs, chop both fats then place in a food processor with the mince and all the other remaining ingredients, except the casings. Blend to a smooth paste. Fill a large piping bag with the hotdog mix and carefully fill the sheep casing. Twist the filled casings to separate into individual hotdogs, around 15cm/6in long. Tie off the ends to seal in the mixture. Place in a pan of cold water and bring up to 86C/187F. The water must not exceed this temperature. Poach gently (so as not to break the casings) for about 10 minutes, or until the pork has cooked through. Drain well and serve in a brioche roll with mustard."

Nutrition Facts : Calories 44 calories, FatContent 0.441478749999211 g, CarbohydrateContent 8.18401437355977 g, CholesterolContent 1 mg, FiberContent 1.29295350659129 g, ProteinContent 2.34779159721812 g, SaturatedFatContent 0.230490694444302 g, ServingSize 1 1 Serving (95g), SodiumContent 26.4966527776358 mg, SugarContent 6.89106086696848 g, TransFatContent 0.0804775694444444 g

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