Hot Dog Platter
Fire up the grill, and throw your favorite hot dogs and sausages on for an instant party. Grilling a variety of franks and setting out toppings is a fun way to feed a crowd. The possibilities are endless for a hot dog platter. Have fun playing around with classic toppings and new ones you’ve never considered.
Ingredients
- Jalapeno Popper Dogs Ingredients:
- 10 Schwab’s Franks
- 10 slices Bar-S Thick-Cut Bacon
- 1⁄4 cup Head Country Bar-B-Q Sauce
- Jalapeno cream cheese sauce:
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon mayonnaise
- 1⁄4 teaspoon Head Country All-Purpose Championship Seasoning
- 1 jalapeno, seeded and finely diced
- Thai-Riffic Dogs Ingredients:
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha red chili sauce
- 1⁄4 teaspoon sesame oil
- Pinch of sugar
- 1⁄2 cup Suan’s Scotch Bonnet Pepper Relish 1⁄3 cup finely diced carrots
- 1⁄2 cup diced cucumber
- 1⁄3 cup chopped cilantro
- Chopped roasted peanuts
- 1 package Bar-S Hot Dogs
- Peanut sauce:
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons Sriracha red chili sauce
- Uptown Dog Ingredients:
- 5 Mountain View Meat Company Polish Sausage links
- 5 tablespoons Seikel’s Oklahoma Gold Old Style Mustard
- 4 tablespoons Hiland Salted Butter
- 1 (8-ounce) package J-M Sliced Mushrooms
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground pepper
- 1⁄2 cup Suan’s Scotch Bonnet Onion Preserves
- Jalapeno Popper Dogs Directions:
Wrap hot dogs with bacon. Brush with Head Country sauce. Grill outdoors or in an indoor grill pan. - Blend together cream cheese, mayo and Head Country seasoning until smooth. Stir in jalapeño.
- Spread buns with Jalapeno Cream Cheese Sauce. Fill buns with bacon-wrapped hotdogs.
- Thai-Riffic Dogs Directions:
Combine rice vinegar, red chili sauce, sesame oil and sugar, and mix well. Taste and adjust seasonings, as needed. Add Suan’s Scotch Bonnet Pepper Relish, carrots, cucumber and cilantro. Set aside. - To make peanut sauce: Combine all ingredients, mixing until smooth. Smooth out with more soy sauce or vinegar, if needed.
- Place hot dog or sausage in bun. Place vegetable mix on top. Drizzle with peanut sauce, chopped cilantro and roasted peanuts.
- Uptown Dog Directions:
1. Grill polish sausages on an outdoor or indoor grill. Spread each of five buns with 1 tablespoon Seikel’s mustard. - In a sauté pan, melt butter over medium heat. Add mushrooms, cooking until soft and reduced by half. Add salt and pepper, stirring to combine. Add Suan’s Scotch Bonnet Onion Preserves to mushrooms, stirring to combine.
- Top each polish sausage with the mushroom mixture.