sloppydogsEver wonder what to do with those leftover dogs? HDCN reader Jim Southard forwarded this Rachael Ray recipe that, if your health department approves it,  may be a tasty solution as well as an alternative product offering.

Hi Steve:

I came across this recipe while watching the Rachael ray show. Some of the “Doggers” on your list may want to add it to their menu.

In some cases they may not be able to toast the buns due to health dept restrictions and no cooking on the cart. Some of the people who do Chicago style dogs may want to add a pinch of celery salt to the mixture.

I tried the recipe but I cut the hot dogs diagonally, I haven’t tried to shred them on a box grater to be more like sloppy joe meat. I also fried them in a pan and then drained them on a paper towel.

I made the sauce and other ingredients in a separate pan. When the sauce was thick enough I added the sliced dogs and cooked about another two minuets. I was able
to get six buns filled nicely with eight hot dogs.

This may also help those who are new and have too many hot dogs left over at the end of the day or someone who cooks to many for an event.

Sloppy Dawgs

Ingredients:

1 tablespoon of EVOO (Extra Virgin Olive Oil
1 pound hot dogs, beef, pork, turkey or tofu-chopped or thinly sliced\1 medium onion, finely chopped
2 tablespoon tomato paste
3 tablespoon brown sugar
1 tablespoon red wine vinegar (eyeball the amount)
1 tablespoon Worcestershire (eyeball the amount)
1 8 ounce can tomato sauce
Salt and  pepper
4 crusty split-top hot dog rolls, toasted and lightly buttered (if possible)

Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard:

Preparation:

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, Add the hot dogs to the pan and cook until golden brown. 4-5 minutes.

Add the onion and bell pepper to pan, and continue cooking until the
veggies are tender. 3-4 minutes. Add the tomato past to the pan and cook until darkened and aromatic, about 1 minute.

In a medium bowl, stir together the brown sugar, vinegar, Worchestershire and tomato sauce. add the mixture to the pan, season with salt and pepper, and simmer until thickened and saucy.
about 5 minutes more.

Pile the sloppy meat onto the Toasted buttered bun. Top with tomatoes, pickles and mustard.

///Jim Southard

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Thanks for sharing this Jim!

What do you think dear readers? Do any of you already do something like this? Let’s hear you in the comments!

-Steve