Hot dog texas

To cook texas hot dogs, Bobby Fly adds to them a little barbecue sauce and crispy coleslaw. Share with друзьями: Time:1 hour. 25 minutes Difficulty: easy Quantity: 8 hot dogs In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hot dogs

• 8 beef sausages
• 8 hot dog buns cut 3/4 full length

Barbecue sauce

• 2 tbsp. l canola oil
• 1 coarsely chopped large Spanish onion
• 5 coarsely chopped cloves of garlic
• 3 tbsp. canned tomatoes in their own juice
• 1 tbsp. water
• 1/4 Art. ketchup
• 1/4 Art. red wine vinegar
• 1/4 Art. Worcester sauce
• 3 tbsp. l Dijon mustard
• 3 tbsp. l dark brown sugar
• 2 tbsp. l honey
• 1/4 Art. molasses
• 3 tbsp. l pepper chili powder blanched
• 3 tbsp. l pasilla pepper chili powder
• 2-4 chopped canned jalapeno peppers in adobo sauce (to taste)
• Salt
• Freshly ground black pepper

Cabbage salad

• 3/4 Art. mayonnaise
• 1/2 grated white onion
• 2 tbsp. l Sahara
• 1 tsp celery salt (ground celery seeds with salt)
• 3 tbsp. l cider vinegar
• 1 finely grated large carrots
• Salt
• Freshly ground black pepper
• 1 head of white cabbage, core and finely chop
• Pickled cucumbers with dill for serving

Recipes with similar ingredients: sausages, hot dog buns, sweet onion, garlic, tomato pulp, wine vinegar, sauce Worcestershire, Dijon mustard, brown sugar, honey, molasses, chili seasoning, chipotle pepper in adobo sauce, mayonnaise, celery salt, apple cider vinegar, barbecue sauce,

Recipe preparation:

1. Cook hot dogs. Preheat grill. Fry sausages until the appearance of a golden brown crust on all sides, about 7 minutes. Put on a plate. Place the buns on the grill slice down and fry until light golden brown, about 20 sec
2. Cook the barbecue sauce. Heat the oil on medium fire in a medium-sized pan with a thick bottom. Add the onion and cook for 3-4 minutes, until it becomes soft. Then add the garlic and cook 1 min. Add tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and continue cooking over low heat for another 30-40 minutes., periodically stirring until the mixture thickens.
3. Pour the mixture into a food processor and beat until smooth. mass, season with salt and pepper to taste. Pour into a bowl and give mass cool to room temperature. The sauce can be stored in hermetically sealed container in the refrigerator for weeks.
4. Make a salad. In a large bowl, combine mayonnaise, onions, sugar, celery salt, salt and pepper. Add cabbage and carrots mix evenly, add a little more if necessary salt and pepper to taste. Let the salad sit for at least 15 minutes. before serving.
5. Place sausages in buns, pour over barbecue sauce, cover cabbage salad and serve with pickled cucumbers.