My Recipes- Bacon Wrapped Hotdogs
A few years ago, I was a broke, starving college student trying to scavenge for something to have for dinner. Looking in the refrigerator at my apartment, I found only bacon and a couple hot dogs. In a moment of creativity, I decided to combine them. I coiled the bacon around a hot dog, fried it in a skillet for a few minutes, and stuck in a slice of bread. I took that first bite and the hunger went away. Its become a dish I make primarily in the summer time when I have cookouts.
Over the next few years, I began perfecting the recipe until it was just right. It's only now that I feel comfortable enough to share the recipe with others.
- Hot dogs
- Hot dog buns
- Bacon, Thick cut
- 2 Toothpicks per hot dog
- Preheat deep fryer. You can also fry your dogs in a pan or skillet with a little bit of butter.
- Place a slice of bacon on a clean surface.
- Place one of the hot dog's end on the bacon.
- Wrap bacon around hot dog while gradually moving the bacon across the dog until completely covered.
- Stick a toothpick at each end of the hot dog to keep the bacon from coming off.
- Once the fry oil is heated properly, place one wrapped dog in at a time in the fryer for 1-2 minutes or until as crisp as desirable.
- Remove dog from fryer and sit on a paper towel covered plate to let off the grease.
- Once the grease has absorbed into the towel, remove the toothpicks, place the dog in a hot dog bun, and add desired condiments.
My Ideal Hot Dog
You're welcome to put whatever condiments you'd like on your hot dog. Over the years I've experimented with different condiment combinations. One of my favorites have been mustard, garlic mayonnaise, and jalapeño sauce. I told my dad about the recipe for these hot dogs and he showed me how to make his jalapeño hot sauce.
The combination of sweet, salty, and spicy makes for a filling lunchtime meal. I hope you enjoy this recipe. If you are interested in a little spice, you can try to make my jalapeño sauce listed below.
1 tsp. of olive oil
About 20 sliced jalapeños(Its really up to you, depending on how much of a chili head you are.)
1 Tbsp. of minced garlic
3/4 tsp. of sea salt
1 tsp. of sugar
2 cups of water
1 cup of vinegar
In a medium sauce pan over high heat, combine oil, peppers, garlic, sugar and salt. Sauté for 4 minutes(Careful! Fumes from burning peppers can cause eye irritation if exposed too long.) Add the water and cook for 20 minutes, stirring occasionally. Turn off stove heat and allow mixture to cool to room temperature.
Transfer the mixture to a blender and puree until smooth. With the processor running, slowly add the vinegar.
Pour the blend into a clean jar or container. The sauce will stay fresh and good for a few months when refrigerated properly.