Washington State Hot Dogs 6.000

Deb Lindsey for The Washington Post

Dinner in Minutes Oct 29, 2014

A week with Halloween in it tends to be busy for families, which makes this fun, five-ingredient dish worth a look. Does the combination sound odd? Think of it as a variation on sausage and apples.

Good-quality hot dogs are key here. We tested this with pork-based Haute Dogs from Red Apron Butchery and with Niman Ranch uncured beef franks; the nutritional analysis is based on the latter.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 8 good-quality hot dogs (16 to 22 ounces total; see headnote)
  • 2 medium Granny Smith apples or other tart apples
  • 1 tablespoon brown or Dijon mustard, or more as needed
  • 1 to 2 tablespoons packed light brown sugar
  • 1/2 cup good-quality, coarsely grated sharp cheddar cheese


Preheat the oven to 350 degrees.

Cut each hot dog crosswise in half. Arrange the pieces in a baking dish just large enough to hold them in a single layer. Smear the tops of them with the mustard; use a little more as needed.

Cut the apples into halves or quarters. Cut away/discard the cores, then cut the apples into thin slices. Arrange the slices evenly over the hot dogs to cover. Sprinkle the apple slices with the brown sugar (to taste). Bake for 20 minutes, so the apples are just tender.

Sprinkle the grated cheese evenly over the apples. Return to the oven to bake for about 5 minutes or just until the cheese melts.

Serve warm.

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Recipe Source

Adapted from "Man Bites Dog: Hot Dog Culture in America," by Bruce Kraig and Patty Carroll (Rowman and Littlefield, 2014).

Tested by Bonnie S. Benwick.

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