Memorial Day weekend is almost here. And I’m sure a lot of people already have big grilling plans made.
I’m hoping for nice weather, so we can do a little outdoor cooking, too. But just in case, I have a backup plan. That’s not a bad idea, since we all know how it sometimes rains on the holidays.
Of course, there’s always the Foreman Grill for burgers. But I have a hankering for some sausage or hot dogs. My elk sausage is a great fit on the grill and is a hit with the family. However, if the weather doesn’t cooperate, here’s what I’m going to do.
I came across a recipe for Chicago-style hot dogs the other day. It calls for steaming the dogs for about 4 or 5 minutes before putting them on a warmed bun with all the fixings. I bet a ring of sausage would work just as well, so that’s my insurance in case it storms.
For those of you who might like to try the hot dog recipe, here it is. But let’s hope the weather is nice, and we can do our cooking outside.
Chicago-Style Hot Dog
1 all-beef hot dog
1 poppy seed hot dog bun
1 teaspoon yellow mustard
Celery salt (optional)
1 tablespoon each: green pickle relish, chopped onion
3 sport peppers
3 tomato wedges
1 wedge kosher dill pickle
Place hot dog on a steam rack over boiling water; steam, covered, until hot, about 4 minutes. Add bun, steam 1 minute.
Place hot dog in bun. Top with mustard, celery salt, pickle relish, onions, peppers, tomato and pickle.
Yield: Serves 1.
Approximate nutritional analysis per serving: 365 calories, 49 percent calories from fat, 35 grams carbohydrates, 20 grams fat (8 grams saturated), 30 milligrams cholesterol, 13 grams protein, 1,360 milligrams sodium, 4 grams fiber.