Outdoor barbecues, the Fourth of July, summer vacation--perfect times to have a look at one of America's most loved dishes...the hot dog!

It's a Hot Time--
with Hot Dogs!!

Outdoor barbecues, Labor Day Weekend, summer vacation--perfect times to have a look at one of America's most loved dishes...the hot dog!

The National Hot Dog and Sausage Council has given us some mouth watering recipes to help you impress your family and friends with hot dogs and sausages with a delicious twist. Click on the links below for the recipe of your choice.

All Star Chili Dogs
Honest Abe's Corn Relish
Honey Mustard Dip
Smokey Pigs in a Blanket with Honey Mustard Dip
Sunny Beach Blanket Brunch Piggy

Honest Abe's Corn Relish

Yield: 1½ cups

2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1 cup extra-sweet corn kernels, fresh cooked or frozen and thawed
½ cup grape or cherry tomatoes, cut into small pieces
¼ cup finely chopped red onion
1 tablespoon chopped fresh basil leaves
1/8 teaspoon each salt and freshly ground black pepper

1. Whip oil and vinegar together in a medium bowl.  Season with salt and freshly ground black pepper.
2. Stir in corn, tomatoes, onion and basil. Cover and chill.
3. Spoon 2 tablespoons corn relish atop cooked hot dogs in a heated bun. 

Smokey Pigs in a Blanket with Honey Mustard Dip

Yield: 48 Pieces

Ingredients:

16-ounces cocktail-sized smoked sausages links, drained
1 8-ounce tube refrigerated crescent dinner rolls
1 cup Honey Mustard (see below)

Directions:

1. Pat sausage links dry.  Preheat oven to 375 degrees F.
2. Separate crescent dough into 4 rectangles, pressing diagonal perforations together.  Cut each dough rectangle into 12 strips for a total of 48 (about 3/8-inch wide).
3. Wrap one strip around center of each link.  Gently press edges of strips to seal.  Place, 1 inch apart, seam side down on an ungreased shiny baking sheet or a baking sheet lined with parchment paper. 
4. Bake in preheated oven for 11-12 minutes or until pastry is golden brown.  Immediately transfer to cooling rack.
5. Serve warm with Honey Mustard dip and/or other assorted brown mustards.

Honey Mustard Dip

Ingredients:

½ cup honey
½ cup plain Dijon mustard
1-1/2 teaspoons cider vinegar

Directions:

1. In a small bowl, mix honey, mustard and vinegar.  Cover and refrigerate until ready to serve.

Sunny Beach Blanket Brunch Piggy

Yield 5 to 6 servings

Ingredients:

1 (12-ounce) package breakfast sausage links (1-ounce or less per sausage)* NOTE
2 cups buttermilk complete pancake mix
1-2/3 cups cold water
2 Tablespoons confectioner’s sugar
As needed, maple syrup
As needed, preserves

Directions:

1. Place sausage links in a heavy, large skillet with ¼-inch cold water.  Cook on medium heat until water evaporates (about 6 minutes).  Turn sausage frequently and continue to cook another 6 to 7 minutes or until the internal temperature reaches 160 degrees F.
2. Drain any fat, cover pan and keep sausage warm.
3. Meanwhile whisk pancake mix and water together only until large lumps disappear.  Do not over mix.
4. Coat a nonstick skillet or flat griddle with ¼ teaspoon solid shortening and preheat over medium-low heat.  Pour ¼ cup batter into hot pan.  Cook until bubbles appear on the surface and bottom is golden brown.
5. Turn pancakes and continue cooking until golden brown on both sides. Turn pancakes only once as over handling toughens them.
6. Roll one cooked sausage link in each pancake and place seam side down on warm plates.  Repeat.
7. Sprinkle with confectioner’s sugar and serve 2 pancakes per person. Serve warm with syrup or preserves. 
* NOTE: maple flavor sausage preferred

All Star Chili Dogs

Serves 8

Ingredients:

Chili Sauce
3/4 pound ground beef
1 cup chopped onion
1 8-ounce can tomato sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon brown sugar
8 hot dogs, cooked according to package directions
8 hot dog buns, split and lightly toasted
Cheddar cheese, shredded, optional

© National Hot Dog & Sausage Council