Best All In One Hot Dog Mustard Recipes

CHICAGO-STYLE HOT DOG

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

MILD YELLOW HOT DOG MUSTARD

Steps:

• Gather the ingredients.
• Start by sterilizing your jars . Use 1 glass half-pint jar or 2 (4-ounce) jars. While the jar(s) are sterilizing, prepare the mustard.
• Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a boil over medium-high heat. Boil for 7 to 8 minutes, stirring occasionally.
• Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Don't be tempted to add more mustard powder to thicken it up: The mustard will continue to thicken over the next 24 hours or even a couple of days.
• Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
• Enjoy.

ALL-IN-ONE HOT DOG MUSTARD

Steps:

• Mix all ingredients in a bowl.
• Spoon into clean jars.
• Cover and refrigerate.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

SEAFOOD HOT DOGS WITH SWEET MUSTARD SAUERKRAUT

Steps:

• Cook's Note: all ingredients should be as cold as possible.
• In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
• Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
• Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
• Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.
• In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
• To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.

FEISTY MUSTARD TOPPED HOT DOGS

Steps:

• Mix pickles, chilies, onion and mustard.
• Grill hot dogs until cooked the way you like them.
• Place hot dogs on bun and top with pickle mixture.

HONEY-MUSTARD HOT DOGS

Steps:

• Combine the emmental, cheddar, mustard and honey. Cook the sausages following pack instructions. Heat the grill to high. Split the hot dog buns, fill each with a sausage and top with the cheese mixture. Put the hot dogs onto a baking sheet and grill for 1-2 mins or until the cheese has melted.