Used to, mustard was good enough.
Now we can do better with the stuff on our dogs.
This recipe was inspired by the Food Network and Sonic’s new Chicago Dog. And trial and error. And cause and effect.
It takes a plain dog somewhere special. And mustard is still included.
4 strips of bacon, cut into one-inch pieces
1 onion, sliced into rings
1 can of sauerkraut, drained
2 T Worcestershire sauce
2 T soy sauce
1 T grape jelly
In a medium pan, fry the bacon until crisp. When the bacon is done, remove it to drain on a paper towel, but do not remove the fat from the pan. Instead, add the onion to the drippings and allow to brown slightly for about four minutes. Then, remove the onions and drain the pan.
Put the pan back on the heat and add the bacon, onion, both sauces, the kraut, and the jelly. Let it warm through and then keep warm on very low.
While the bacon sauce simmers on low, grill your hot dogs and assemble with buns and a touch of mustard.
Notice the lack of kraut here. Alas, I was out of kraut.
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