Miniature Hot Dogs With Mustard And Currant Jelly Recipe
Ingredients
| Dijon Mustard | 1/4 Cup (16 tbs) | |
| Currant jelly | 1 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| 1 pound miniature hot dogs | ||
| Toothpicks | ||
Directions
Combine mustard, jelly, and water in small saucepan.
Cook over medium-high heat until mixture is blended, about 3 minutes, stirring often.
Cool.
Pour sauce into a deep bowl.
Mix in hot dogs, turning so all surfaces are coated in mustard sauce.
Preheat stovetop grill.
Cook hot dogs at medium-high for 3 to 4 minutes, turning once or twice.
Hot dogs will be cooked thoroughly and slightly charred on the outside.
Place hot dogs on plate and serve with toothpicks.
Cook over medium-high heat until mixture is blended, about 3 minutes, stirring often.
Cool.
Pour sauce into a deep bowl.
Mix in hot dogs, turning so all surfaces are coated in mustard sauce.
Preheat stovetop grill.
Cook hot dogs at medium-high for 3 to 4 minutes, turning once or twice.
Hot dogs will be cooked thoroughly and slightly charred on the outside.
Place hot dogs on plate and serve with toothpicks.
Chef
