Name: Bacon-Wrapped Hot Dogs
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 3 cups (255 g) green cabbage, thinly sliced on a mandoline; 1 small onion, thinly sliced on a mandoline; 3 tbsp (45 ml) white vinegar; 2 tbsp (30 ml) vegetable oil; 1/2 tsp salt; 8 hot dogs; 8 slices bacon; 8 hot dog buns, lightly buttered; 1/4 cup (60 ml) maple syrup; 2 tbsp (30 ml) ketchup; 1 tbsp (15 ml) low-sodium soy sauce; 2 tsp (10 ml) prepared yellow mustard, plus more for serving; 1 small garlic clove, finely grated

Preparation

Coleslaw
- In a bowl, combine all of the ingredients. Let marinate while you prepare and cook the hot dogs.
Hot Dogs
- Preheat the grill, setting the burners to high. Oil the grate.
- On a baking sheet or large plate, roll each hot dog up in a slice of bacon. Secure both ends with toothpicks.
- Reduce the temperature on one side of the grill to low. Place the hot dogs on the cooler side of the grill. Close the lid and cook for 20 minutes, turning the hot dogs over a few times, or until the bacon is cooked.
Maple-Garlic Sauce
- Meanwhile, in a small pot, whisk together all of the ingredients. Bring to a boil. Simmer for 5 minutes or until the sauce has thickened.
- Set the burners on both sides of the grill to medium. Using a pastry brush, cover the hot dogs with the sauce. Continue to grill the hot dogs until the bacon caramelizes, continuously brushing them with the sauce and turning them over a few times. Grill the hot dog buns.
Assembly
- Cover the inside of the buns with mustard. Fill with the coleslaw and bacon-wrapped hot dogs. Serve immediately.

Bacon-Wrapped Hot Dogs

Categories

Ingredients

Coleslaw

Hot Dogs

Maple-Garlic Sauce

Preparation

Coleslaw

Hot Dogs

Maple-Garlic Sauce

Assembly

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin