During the winter when Evelyn Bence's mother couldn't grill hot dogs, she would make them indoors in her electric frying pan, along with this warm sauce. Kids love this sauce.
- 1 pound skinless white hot dogs (may substitute red)
- 1/3 cup ketchup
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 3 tablespoons chopped green pepper
- 2 tablespoons chopped yellow onion
Using a sharp knife, diagonally score the top of each hot dog with 4 slashes about 1/4 inch deep. Turn over and make similar scores on the underside. Set aside.
In a small bowl, combine the ketchup, mustard, Worcestershire sauce and sugar. Set aside.
Heat the oil in a medium skillet over medium heat. When it is hot, add the bell pepper and onion and cook, stirring, for 2 minutes. Add the scored hot dogs. As they begin to brown, pour the ketchup mixture over them and stir. Cover the skillet, reduce the heat to medium-low and cook for 15 minutes, turning the hot dogs once. (If the sauce gets too thick, add a tablespoon of water.) To serve, transfer the hot dogs with tongs into buns and spoon some of the sauce over them.
Adapted from a 1960s recipe in Better Homes and Gardens.
Tested by Marcia Kramer.
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