OLD FASHIONED HOT DOG SAUCE RECIPES

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally.
  Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Preheat oven to 350 degrees F. Cover a large baking sheet with aluminum foil and lightly grease; set aside.
• Whisk together the baking mix, salt, pepper, cayenne or Cajun seasoning, sage and parsley.
• Add the cheeses and mix well, then stir in the sausage and 1/4 cup of the milk, adding only enough milk as needed to bring mixture together, but not be soupy.
• Shape into small balls, about the size of a walnut, approximately one inch. I use a cookie scoop just to make it easier. Place on the prepared baking sheet, spaced apart about an inch.
• Bake for about 20 to 25 minutes, or until well browned, switching trays around in the oven halfway through if needed.
• Remove from oven and drain on several layers of paper towels. Can be served warm or at room temperature, as is or with a spicy orange Jezebel dipping sauce or your own favorite dipper.