2 Tbs vegetable oil 8 all beef hot dogs any brand – standard length or bun length 30 oz pork and beans If not using pork and beans, refer to notes at the bottom of recipe. 30 oz = 2, 15 oz cans. 1/3 Cup Molasses ½ tsp garlic powder ½ tsp onion powder ¼ tsp cayene pepper ¼ cup ketchup 2 Tbs yellow mustard 1 tsp cider vinegar Salt and pepper to taste
Pour the oil into a frying pan and allow it to become hot over medium heat. Cut the hot dogs into disks and add to the oil. Heat over medium heat until you note some crispy edges and caramelization of the exterior of the hot dog. If you have a large enough skillet, continue by adding the ingredients to the skillet. If you prefer to now pour these into a sauce pan, then do so. Prefer to slow cook or to use the oven? Follow those instructions that are listed in the post. Do NOT Drain the cans of pork and beans (there are added flavorings in the pork and beans). Mix all of the ingredients in a medium sized saucepan and place on the stove Set on medium heat and cook till bubbly throughout, even when stirred. Serve hot.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.