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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
- Heat oil in a nonstick pan on med-high heat
- Add onions and food until caramelized and translucent
- Pour beer or ale into pan and cook for 1-2 minutes or until all the liquid is absorbed
- In a separate pan, cook hotdogs
- Add hot sauce to hotdog pan and let soak
- Put Merkts in a bowl and microwave for 20 seconds to soften
- Spread 2 Tbsp Merkts down the center and up the sides of bun
- Put a hotdog in bun and top with ale onions
- Repeat to assemble three more “hot” dawgs
- 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.