In case you were wondering, I did not find it easy to photograph pieces of hot dogs that simmered forever (or like an hour and a half) in a tomato-ey sweet and savory bourbon sauce. This is the best I got before Sean and I sat down to devour a bunch while watching college football bowl games (we had spinach artichoke dip too) a few weeks ago.
This recipe came from my aunt back when I was a teenager on Christmas Eve eating these one after another. I rarely make them since it means buying a bottle of Jim Beam, that we don't use for anything else, but Sean loves them too, so it was worth it.
I like using chunks of hot dogs for this, but I have seen many more recipes that use small cocktail smoked sausages.
- 2 packages of all beef hot dogs; chopped
- 1 1/2 cups ketchup
- 3/4 cup brown sugar; packed
- 2/3 cup bourbon
- 1/2 small onion; grated
Mix together all ingredients and cook on very low heat on the stove for an hour to an hour and a half, stirring every five to ten minutes. Or, if you have more time, cook in a crock-pot on low 5-7 hours.