Swamp Dogs (Allrecipes)
Juicy, deeply flavorful hot dogs: scored and marinated overnight with sliced onions in Italian dressing, Worcestershire and Cajun seasoning, charred in a cast iron skillet, then smothered in the onions and marinade until meltingly soft, with a little ketchup and mustard to make it saucy.
Quick Facts
- Prep
- 8 hr 5 min
- Cook
- 20 min
- Total
- 8 hr 25 min
- Servings
- 8
- Difficulty
- Easy
- Method
- Pan-fried
Ingredients
Instructions
- 1
With a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.
- 2
Put the scored hot dogs in a large resealable plastic bag with the Italian dressing, Worcestershire, Cajun seasoning and onions. Seal tightly and turn to coat.
- 3
Refrigerate for at least 8 hours, or up to a day or two, flipping the bag now and then.
8 hr - 4
Heat a large cast iron skillet or griddle over medium-high heat.
- 5
Lift the hot dogs out of the marinade, letting the excess drip off, and add them to the hot pan; keep the onions and marinade. Cook undisturbed until browned on one side, about 2 minutes, then turn and cook until mostly browned, 2 to 3 minutes more.
5 min - 6
Add the reserved marinade and onions and cook, stirring occasionally, about 2 minutes.
2 min - 7
Add the water to deglaze, stirring to loosen the browned bits. Lower the heat to medium-low and simmer until the onions are very tender, 10 to 15 minutes, stirring occasionally.
12 min - 8
Stir in the ketchup and mustard and simmer a few minutes longer.
3 min - 9
Serve the hot dogs in buns topped with plenty of the saucy onions.
Original Source
This recipe was discovered from Allrecipes (Nicole McLaughlin) on Facebook.
