There are multiple variations of this – use little smokies or 1 oz meatballs or kielbasa cut into 1 inch pieces. They all disappear!
Ingredients:
- 1 c blended bourbon
- 1 c catsup
- 1 c brown sugar
- 3-4 pounds hot dogs, cut in thirds/fourths
- toothpicks
Directions:
- Mix the catsup and bourbon together in a pan.
- Add brown sugar.
- Heat at a medium heat.
- Add the hot dog pieces.
- Simmer until warm, about 5 minutes. The longer you let this simmer the better.
Serves: 10
Source: Julie Zwicky Gallagher
The directions from the White Trash Cook Book II are too good not to include. The same recipe (halved) is called Billie Ronda’s Famous Bourbon Franks.
Directions:
Stir together bourbon ketchup, and sugar in a pan set over low heat. Now put the heat up but don’t let it boil. Cut franks into bite-size pieces and add. Stir a bit, cover the pot and let sit on the back of the stove overnight. Next day, when you’ve got folks coming, just heat it up again without it bubbling. Then you’ve got yourself something — just make sure you’ve got toothpicks and a load of napkins for the drips. Toothpick ’em. put on tray and surround with saltines.. Some at the wake will just want to nibble! Enough for a crowd!
