Plum Sauce Cocktail Franks 8.000

James M. Thresher for The Washington Post

Real Entertaining Nov 22, 2009

This Asian-flavored version of brown-sugar barbecued cocktail weenies takes little effort to prepare, which is a great part of its appeal. The water chestnuts are optional, but they provide an interesting texture contrast. If you don't want to use alcohol in the dish, substitute apple juice for the plum wine.

Make Ahead: The franks can be cooked, cooled, covered and refrigerated up to 2 days in advance. To reheat, either warm in a saucepan over low heat or microwave on HIGH until heated through.

Servings: 8
  • 14 ounces (1 package) smoked turkey cocktail franks, such as Hillshire Farm brand Turkey Lit'l Smokies
  • 8 ounces (1 can) whole water chestnuts, drained (optional)
  • 1/2 cup hoisin sauce
  • 1/2 cup ketchup
  • 1 cup plum wine or mirin (may substitute a sweet white wine such as Riesling)
  • 1/2 cup water
  • 2 tablespoons Chinese chili paste with garlic, such as Lan-Chi brand


Combine the cocktail franks, water chestnuts (if using), hoisin, ketchup, wine, water and chili paste in a medium saucepan over medium-high heat. Bring just to a boil, then reduce the heat to medium-low, cover and cook for about 1 hour, stirring occasionally, until the sauce has thickened.

Serve warm.

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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

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