Recipe: Cheesy “HOT” DAWG | Merkts Cheese Spread

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Cheesy “HOT” DAWG

Now this is a hot, hotdog! An all-beef foot-long hotdog that’s been sinfully doused in hot sauce, then laid on a decadent smear of Merkts Sharp Cheddar and finished with a topping of ale-griddled onions—oh yum. Our advice: Have plenty of water available.

  • yield: 4 hotdogs
  • serving Size: 1 hotdog
  • cook Time: 15 minutes

How to Make It

  1. Heat oil in a nonstick pan on med-high heat
  2. Add onions and food until caramelized and translucent
  3. Pour beer or ale into pan and cook for 1-2 minutes or until all the liquid is absorbed
  4. In a separate pan, cook hotdogs
  5. Add hot sauce to hotdog pan and let soak
  6. Put Merkts in a bowl and microwave for 20 seconds to soften
  7. Spread 2 Tbsp Merkts down the center and up the sides of bun
  8. Put a hotdog in bun and top with ale onions
  9. Repeat to assemble three more “hot” dawgs
  10. Serve hot!
  • Soaking the dogs in the hot sauce gets ‘em hotter than just spritzing it. For a double zap of heat, add pickled jalapenos atop the Merkts before you lay in the hotdog.
  • This recipe doesn’t work well with boiled hotdogs—best to grill or griddle ‘em for crispy texture and maximum flavor.
  • The heat from the pan and griddled hotdogs will also bring out the flavor of the hot sauce.
  • You can go without the beer if you prefer and just cook the onions by themselves. The onions can be cooked ahead of time, reserved in the refrigerator (1-2 days) and then warmed when you’re ready to prepare the hotdogs.
  • Seasoning the dogs with a touch of kosher salt (or sea salt) and ground black pepper, during cooking, gives an extra depth of flavor and appetizing appeal.