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Hot Dogs

BBQ HOT DOGS OVER RICE Ingredients 1 cup white rice

2 cups water

5 hot dogs

2 tablespoons olive oil separated

1/3 cup onion finely chopped

3/4 cup ketchup

1/3 cup vinegar

1/4 cup brown sugar not packed

2 teaspoons mustard

1 tablespoon Worchestershire sauce

Salt and pepper

Fresh cilantro optional

Instructions Cook the rice with the 2 cups water according to package directions. Meanwhile, chop the hot dogs into 1/2 inch coins. Add 1/2 tablespoon olive oil to a skillet and then add the hot dogs. Add the hot dogs and brown on both sides, about 4 minutes total. Remove the hot dog pieces onto a paper towel lined plate. Drab off any grease and set aside.In a large skillet combine the remaining 1 and 1/2 tablespoon olive oil with the onion. Cook until tender and translucent. Add in the ketchup and vinegar. Stir well. Add in the brown sugar, mustard, and Worchestershire sauce.Reduce the heat and allow to simmer for about ten minutes.Stir in the hot dogs. Add salt and pepper to taste.Top the rice with the BBQ hot dog mixtureOptionally garnish with fresh cilantro.Enjoy immediately.



1 small onion, chopped

2 peaches, pitted and chopped into

¼” cubes1 fresh red chili pepper, seeded and then minced

1 tsp. lime juice

2 Tbsp. chopped cilantro

3 EHW Sausages/Würstel

3 dinner rolls

3 Tbsp. yellow mustard

1 Tbsp. honey

1 tsp. chili powder


Preheat a grill to medium-high heat. In a medium bowl combine onion, peaches, chili pepper, lime juice and cilantro.In a small bowl combine mustard, honey and chili powder.Use a knife to split each EHW Sausages/Würstel open lengthwise but do not cut all the way through. Cut each Sausage/Würstel in half widthwise to create 6 mini Sausages/Würstels. Grill Sausages/Würstels over direct heat, flipping occasionally, until browned and starting to blacken at the edges, 9-12 minutes. While Sausages/Würstels cook, make the mini hot dog buns: Set a dinner roll on a cutting board top-side-up. Cut it in half starting with knife on top of the bun and cutting down all the way through the bun. Lay each half cut-side-up and split through the middle, but do not cut all the way through, thus creating a mini split hot dog bun. Repeat with remaining buns.Spread each bun with 2 teaspoons of the mustard mixture. Top with a Sausages/Würstels, split side up. Fill the split in the Sausages/Würstels with the Vidalia Peach Salsa.


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