Pickleback Hot Dogs
Total Time25 mins
Skill LevelBeginner
Servings6
Total Time25 mins
Skill LevelBeginner
Servings6
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Key IngredientBun-Length Skinless Beef Franks - 8 PackAboutTake a page out of your favorite pub’s playbook with Pickleback Nathan’s Famous Beef Franks! Bourbon-spiked honey mustard sauce and grilled pickle spears recall the unlikely-but-tasty combo of a shot of whiskey with a pickle brine chaser.
let’s cookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientBun-Length Skinless Beef Franks - 8 Pack
Recipe by
Ingredients
1 pkg(s) Nathan's Skinless Beef Franks 20 oz. jar dill pickle sandwich slices 1/2 cup(s) dijon mustard 2 Tsp. bourbon 3 Tbsp. honey, divided 1 Tbsp. olive oil 1 shallot, finely chopped 1/2 cup(s) apple cider vinegar 1 Tbsp. yellow mustard seeds kosher salt hot dog buns
Key IngredientBun-Length Skinless Beef Franks - 8 Pack
Bun-Length Skinless Beef Franks - 8 PackKey IngredientBun-Length Skinless Beef Franks - 8 PackDirections
1Cook your hot dogs your favorite way. We suggest pan-fried with butter!
2Whisk together mustard, bourbon and 1 tablespoon honey until smooth. Set aside until ready to serve.
3Preheat grill or grill pan over medium-high heat and coat grates with oil. Grill pickle slices until slightly charred, about 5 minutes, then turn and grill for 3 minutes more. Remove from grill and let cool.
4Heat oil in medium saucepan over medium heat. Add shallot and cool 5 minutes, until tender. Stir in vinegar, mustard seeds and remaining honey and bring to simmer. Cook 5 minutes, remove from heat and stir in grilled pickles. Season with salt and let cool.
5Serve hot dogs in buns topped with bourbon mustard and grilled pickle relish.
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