Karens Road

Hallelujah! It is spring time. That means our hot dog stand is open. They sell the best Spanish hot dogs and root beer. I had not had a Spanish hot dog until I moved here to the midwest. The sauce is made similar to the following recipe but has a sweet flavor.

Rachel Ray’s Sloppy Joe DiMaggios

1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls – like at the ballpark

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

When I order mine, I ask for cheese on top and a large rootbeer. Oh my goodness, is it ever good. Spring and summer mean Spanish hot dogs and gaining 20 pounds that are so worth it!