Beer hot dogs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

These hot dogs take a little while to make, but the results are really worth it. The sausages are then grilled on the barbecue and served in soft rolls.

86 people made this

IngredientsServes: 10

  • 10 fresh bratwurst sausages
  • 1 green pepper, sliced into long strips
  • 1 red pepper, sliced into long strips
  • 1 large red onion, sliced into rings and separated
  • 2 cloves garlic, sliced
  • 2 bay leaves
  • 1 teaspoon liquid smoke flavouring
  • 500g honey mustard sauce
  • 350ml beer or as needed
  • 10 sub rolls, split lengthways

MethodPrep:15min ›Cook:5hr ›Ready in:5hr15min

  1. Place half of the bratwurst in the bottom of a 5 litre slow cooker. Arrange half of the green pepper, red pepper and onion over them. Layer the remaining bratwurst over the top and top with the remaining red and green peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together half of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover and cook on Low for 4 to 5 hours.
  2. Preheat barbecue for high heat and lightly oil cooking grate. Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the barbecue and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
  3. Place bratwurst on rolls and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. The onions and peppers are very tasty so don't forget this part!

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Reviews & ratingsAverage global rating:(116)

Reviews in English (97)

Great, simple recipe, could really taste the beer- a big hit with everyone!-25 Sep 2011

by RICOCHETRABBIT

I subitted this recipe. It will take a lot more than 12 oz of beer. I usually end up with at least 4 beers to cover. Not sure why it was changed to 12 oz.-01 Jan 2004

by LINDA MCLEAN

Being raised with two very German parents, I was forced to eat bratwurst quite often. I really disliked it, so now I never go near it, BUT, my Scottish hubby and my kids all love the stuff, therefore, I make it several times a year. Even if I don't like what I'm making, I always taste before serving and I must admit that this was really delicious!! I did the opposite of what the recipe stated; instead of grilling the sausage after coming out of the slow cooker, I grilled the brats before. I used a lot of peppers and added more beer. The sauce was very tastey and the bratwurst was amazingly tender and REALLY flavorful. The family loved this recipe and I thank you!-21 Sep 2005


Preparation

FOR SAUERKRAUT

Step 1

Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.

FOR HOT DOGS

Step 2

Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill reserve syrup. Top each bun with grilled hot dog and sauerkraut drizzle with reserved beer syrup. Serve with mustard.

How would you rate Beer-Braised Hot Dogs with Braised Sauerkraut?

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B & K Spanish Hotdog Sauce (Copycat)

B & K Root Beer stands began in the 1950s and proliferated in the Midwest. They were the classic drive up (think Sonic) with carhops taking orders and serving the root beer in frosty glass mugs. The Spanish hot dogs were and still remain a favorite in my hometown. Not to be confused with the Coney dogs of the East Coast, the sauce is served over a steamed hot dog in a steamed bun.

Ingredients

  • 2 pounds 15% Lean Ground Beef
  • ¾ cups Water
  • 2 cups Ketchup (preferably Not Brooks)
  • 4-½ teaspoons Chili Powder (Mexene Recommended)
  • 2 Tablespoons White Vinegar
  • 1 teaspoon Salt
  • ¼ cups Very Finely Diced White Onion (can Use Rehydrated)

Preparation

This is not a difficult recipe but needs to be stirred and watched carefully. It will be ruined if the hamburger browns.

DO NOT brown the hamburger.

Mix burger and water in a medium-large sized heavy bottom saucepan. (I know this looks and sounds very gross, but trust me on this.)

Add the rest of the ingredients until well mixed. This should be similar to a medium thick tomato sauce.

Bring to a simmer over medium heat. Reduce heat a little, stirring every 15–20 minutes. This is important to keep the mixture from browning, burning or scorching. If the mixture seems too thick, then add a little more water. (Manwich consistency is too thick. The object is to be able to spoon this on easily, but have the sauce stay on the hot dog and bun when eaten.)

Simmer for 1 1/2–2 hours, continuing to watch VERY carefully, stirring every 10–15 minutes.

Optional step: Cool in the refrigerator over ight. In the morning, skim off the fat that accumulates on the surface, remove and discard. Reheat on the stove top or in the microwave.

Traditionally served over steamed hot dogs in steamed buns.

Chopped onions or other condiments can be added if you like, but the authentic Spanish Hot Dogs only have the hot dog and sauce.


The College-Kitchen Survival Guide

Category: Senior Year
Servings: 1-2 People
Prep-Time: 5 minutes
Cook-Time: 10-15 minutes

Why is this a survival recipe?

After I purchased a steaming basket, I started steaming everything I ate. It’s much simpler to make than boiling them, and you don’t run the risk of over-cooking your hot dogs or splitting the skins in the hot water.

This recipe gives the hot dogs such a crisp and delicious texture and the flavor of the beer gets wonderfully infused in the hot dogs.

Ingredients:

Step one: Pour your beer into a shallow pot place your steaming basket over the liquid and make sure it is not immersed in the beer

Step two: Steam your hot dogs for about 15 minutes or until they are warmed and cooked through


Beer hot dogs recipe - Recipes

Steamies, Steamées, Steamers, Steamed Wieners, Hotdogs or Franks . love 'em all the same

  • a pot with a steaming basket/insert, a doule-boiler style steamer . or any effective, safe steaming device
  • tongs (or utinsils suitable for handling steaming hot food

» Best of Steamed Hotdog (steamies) Recipes ever «

  • hotdogs
  • Store-bought or homemade, organic hotdog buns
  • butter or margarine
  • OptionalCole slaw
  • Other condiments to taste
  • Optional - side of fries

Method:
Warning: Always use appropriate, safe tools when handling steaming, hot foods. Allow steam to escape chamber before putting foods, by hand, into the steaming chamber.

  1. Put about 1" (2.5 cm) water into the pot, mount the steamer (if top mounted as shown) and cover.
  2. Bring water in the base of the pot to a boil (if using a steamer basket inserted into the pot assure your water level is low enough that what you put in the basket is not sitting in the water but high enough not to boil dry).
  3. Once steam fills the steamer put weiners in the steamer basket, cover and let cook for about 2 to 3 minutes.
  4. Place the buns across the weiners - slit down. We like to open them a little to allow the steam to soften the middle as well. Buns may be steamed in a second basket - we do it all in one and placing the buns across the weiners helps to keep them from sticking the to basket. Steam for an additional 1 1/2 to 2 minutes or until the buns are soft.
  5. Use tongs or other suitable tools to lift steamed food out of the steamer. Steamed hot dogs and buns are cooked covered.

What do you put on a steamee?: Some use ketchup.
Any or all of the following condiments are popular in steamie joints:
mustard, relish, diced yellow onion and/or coleslaw or for a different coleslaw taste twist, try red cole slaw.

Warning: Steam can cause serious, deep and painful burns. Treat steam with respect!

The Background Story
Steamies - Steamed Hotdogs

Steamée . If you are a Montrealer . or an ex-Montrealer you will likely know the word, "steamée" or "steamie", to mean "steamed wiener" or "hot dog" - a fast food treat known, also, outside of Montreal as "steamers". There were constant taste tests by the press and public pronouncing either Montreal Pool Room or Restaurant Chez Bertrand having the best steamies in town. Of course, the spruce beer at "Bertrand's" was made on-site and second to none! You may have lived in Ville St. Laurant where you would have found a few excellent spruce beer joints (and, of course, you got steamies there too).

To this day you will find what so many Montrealers see as so "Montréal" - in all sorts of restaurants around the city. To some it is the "must-get" treat on every visit home. Of course, Montreal has so much more in the way of fine or fun foods than simple Steamies (such as Pizza). That doesn't mean you shouldn't enjoy the finer "gastronomic" points of the steamee.

As ex-Montrealers having too much to do to run around for a steamee, we make sure we can have ours at home. Even at home, it's fast, fun food. Naturally, we don't eat them every day but once in a while it is an inexpensive, fun snack.

Steamies were typically dressed with mustard, relish and onion. Cole Slaw was quite common too! Every steamie joint served fresh fries


Root Beer Dogs

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The original corn dogs, known as "Corny Dogs," debuted in 1942 at the Texas State Fair. Tasty Root Beer Dogs are an update of a classic recipe: They get their tasty twist from root beer soda, which makes the batter lighter and more flavorful.

What You'll Need

  • 2 cups pancake and baking mix
  • 1 cup root beer soda
  • 2 cups vegetable oil
  • 8 hot dogs, cut into 1-1/2-inch chunks

What to Do

  1. In a large bowl, combine pancake and baking mix and soda mix well.
  2. In a large skillet over medium-high heat, heat oil.
  3. Dip hot dog chunks into batter, coating evenly, then place in skillet and cook 2 to 3 minutes, or until golden on all sides. Place on a paper towel-lined plate and repeat with remaining hot dog chunks. Serve immediately.
Share This Recipe

Ratings & Comments

Thanks for your comment. Don't forget to share!

Wow these rootbeer dogs are really good! Thanks Mr. Food. Mary

Need more information regarding pancake mix and biscuit, it that 2 cup of each or just one.

I used 2 cups of Bisquick, which I think they mean for you to use. It is a combination pancake/baking mix.

This recipe was good, not great. I was wondering if you have to cook the hot dogs first or if you just batter them and then fry them.

No, you do not have to cook the hot dogs first. These are extra delicious when dipped into your favorite mustard sauce!

These are so good and super easy so make! I stick a toothpick in mine so that they are like a mini corn-dog. :)

this will be a great, not expensive, finger food to take to a church social.

do you have to wait till root beer is flat?

There is a difference between complete pancake mix and bisquick. Complete mix usually requires just water.

My wife made these but when she put them in the hot oil the batter flattened out, tastes good but looks like a little hot dog with wings:>) She used Bisquick, do you make up the batter and then add the Root Beer or use the Bisquick powder and just add the root beer?

I am thinking from the ingredient list and the video that you simply use the root beer as the liquid in the dry mix. These sound pretty yummy and could not be much easier.

Got this from the rcipe above:What To Do: 1.In a large bowl, combine pancake and waffle mix and root beer soda mix well.

Blytheville Guy, great tip on the batter dipping. it can sometimes be hard to work with, and a fork or chopstick is really helpful. Since these are corn dogs with a "twist," I'm glad to hear they tasted like corn dogs :)

I used Bisquick Pancake mix & a cup of A & W Roothbeer and followed the receipe according to the rest, In the end mine did not look as it is pictured, probably cause I cooked it a min. longer then stated in receipe. It tasted to me just like a corn dog:) I do reccommend that when you dip it in your batter that you use either a fork or a chop stick then twirl it around in the batter then drop it in the hot oil.

I fixed these root beer dogs lastnight and I thought they were wonderful. What a new way to have a tasty dog. Would be great little party treats too.

Carrottopsmomma, sounds like Jiffy makes a great alternative! I will have to try Root Beer Dogs that way.

I made this with the Jiffy baking mix and it worked just fine!

You should be able to use it. I am going to try this with Jiffy. I will let you know how it works out.

Can you use Bisquick or Jiffy Baking Mix instead of pancake mix?

They are basically the same except pancake mix is not quite as versatile I don't think. I use Jiffy all the time, cheaper than Bisquick, and makes all sorts of different things right off the shelf out of the box.

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Use a sweet mango chutney and red onion as a summery topping and pour a pitcher drink for a showroom-ready hot dog.

Any sausage will work in this pretzel bun (because what doesn't work with a pretzel bun?), but kielbasa is our go-to for its hearty flavor.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Method

Stovetop Bone Broth

Lay out cubes of beef and fat on a parchment-lined baking sheet and place in the freezer for about 15 minutes. Also put your meat grinder attachment and grinding plates in the freezer.

2. To assemble cure seasoning mixture, combine sea salt, paprika, garlic powder, ground white pepper, onion powder and pink curing salt.

3. With the grinder running on medium speed, feed the beef and fat through using the finest grinding plates. Every 4 cubes of beef, run a cube of fat through so that the mixture is marbled.

4. Add the cure/spice mixture to the ground beef and mix it together quickly to prevent heating up the beef.

5. Put half of your beef mixture and half of your ice into a food processor. Pulse to combine until it is a paste like consistency. The ice and beef should emulsify together. Repeat with the second half of beef and ice. This beef mixture is now ‘farce.’ Before leaving it to cure, pan fry a little bit of the farce in oil so that you can make sure the salt and seasoning is good. If it is, move on to curing.

6. To cure the farce, put the meat in a bowl and cover with plastic wrap pressed directly up against the surface of the meat. Keep it in the fridge for 24 hours.

7. Thread the natural sheep hotdog casing onto the sausage stuffer and stuff with the cold farce and twist into hotdogs. Watch the episode to see how I do this!

8. Let the hot dogs sit uncovered in the fridge for a couple hours.

9. Using a stove-top smoker (or your preferred smoking method), smoke the hotdogs with mesquite and hickory wood chips over medium-high heat. Once you see whisps of smoke coming out, lower the heat to medium low and keep the smoker at about 170°F for 45 minutes. Snip them apart into individual hot dogs.

Hot Dog Buns

Add ½ cup milk, ¾ cup water and 2 Tbsp butter to a saucepan. Heat it to 110°F and then add to the bowl of your stand mixer. Next add one packet of active dry yeast and 1 Tbsp sugar. Let them bloom for 10 minutes.

2. Add 250g bread flour, 250g all-purpose flour and 1 ½ tsp of kosher salt into a bowl and give a tiny whisk to combine.

3. Add one large beaten egg to the wet ingredients, then pour the dry ingredients into the bowl.

4. Using the stand mixer with a dough hook, mix on low speed for about 1 minute until everything is combined and then on to medium speed for 5 to 8 minutes, until a smooth, tacky, supple, ball of dough forms.

5. Clean out and lightly oil a bowl and place the dough inside. Let it rise for about one hour or until doubled in size.

6. Place the dough onto the work surface and flour well on both sides. Roll out, divide and shape hotdog buns. Watch the episode for my method!

7. Place them on a parchment-lined baking sheet at least 1 inch apart and spray with nonstick cooking spray. Loosely cover with plastic wrap.

8. Let sit until doubled in size.

9. Brush down the tops of each bun with a beaten egg.

10. Bake them in a 350°F oven for 15 to 25 minutes, or until they emerge golden brown and puffed.

11. Allow to cool completely on a wire rack.

You Suck at Cooking Chili

Heat 1 tsp cooking oil in a skillet over medium high heat. Add ground beef and cook until nicely browned.

2. Add a few tablespoons of olive oil to a large pot. Heat over medium heat. Add diced onion and cook until they start to brown.

3. Add more olive oil and add the garlic. Stir to combine.

4. Add browned beef and 1 tablespoon of salt. Stir to combine.

5. Add the can of crushed tomatoes to the pot. Stir to combine. Turn the heat to medium low.

6. Add chili powder, cumin, brown sugar, and beef broth. Stir to combine.

7. Cover and simmer on low for 10 minutes.

8. If you want to add beans to your chili, add them now. Stir to combine and then let simmer for 30-60 minutes.

Beer Steamed Chili Dog Assembly

Add your hot dogs to a hot cast iron skillet. Lightly pour beer over the hot dogs, and cook until desired temperature is reached and hot dogs have a nice color.


Parts is Parts: All Hail Marinated Hot Dogs

Out of the many classic Barber family phrases that my dad unwittingly drilled into my head&mdashalong with &ldquothere&rsquos always room for Jell-O,&rdquo &ldquorub-a-dub-dub, thanks for the grub,&rdquo and &ldquogood chowdah, Bobby!&rdquo&mdashthis triumphant pronouncement might have been the most gleefully repeated in restaurants and grocery store aisles since childhood.

Photo: Casey Barber

Whether it was an excuse to avoid suspiciously breaded chicken dinners in the college caf or a rallying cry for the sweetbreads, marrow, and hearts I started scarfing down fearlessly in recent years, &ldquoparts is parts&rdquo found itself a context for many a situation.

But knowing that parts was, in fact, parts, never truly offered much reassurance to the idea that one should be eating a hot dog.

And lord knows we Americans have tried to gussy our dogs up as much as possible, loading them up with everything from chili to cheese to a veritable garden of vegetables in an effort to mask the inferiority complex we feel about eating the parts in a tube.

Poor hot dogs! They seem so underloved, especially when they&rsquore tossed into water to boil away pathetically, without even getting the crisp exterior offered to their big brother, Mr. Sausage and Peppers, who luxuriates on the grill further down the ballpark.

Photo: Casey Barber

Yeah, you can bake it, broil it, boil it, sauté it. You can even stab one with a stick and hang it over a campfire, maybe the easiest way to eat well in the wilderness.

Short of burning it to a dessicated husk, there&rsquos really no way to kill a hot dog. (And yet there are some people in New Jersey who eat those burnt hot dogs anyway.)

But there is a way to make the dog shine on its own, without too much extraneous frou-frah.

According to Marcia Kiesel at Food & Wine, who got the idea from a restaurant in Chinatown, the secret to a crazy good grilled dog is to score it with a series of small cuts.

Photo: Casey Barber

Crosshatch hot dogs open up like pine cones when they&rsquore thrown onto the grill.

The crosshatch effect, combined with a ketchup-based marinade that seeps into the crevices and glazes the hot dog with sugary-spicy flavor, gives greater opportunity for the dog&rsquos surface to come in contact with a searing-hot grill grate.

This leaves the marinated hot dogs with lots of little charred and crispy bits for the best blistered effect.

Photo: Casey Barber

Frankly, I&rsquom not entirely sure that the marinade really has the potential to soak through that well-sealed casing and make its way into the meat. It could be psychosomatic, but I give them a good overnight bath anyway.

All I know is that people get more worked up about eating these hot dogs than anything I&rsquove seen before. My besties request them now at cookouts, for pete&rsquos sake.

This doesn&rsquot solve the age-old problem of why there are a different number of hot dog buns than there are hot dogs in their respective packages.

The only solution to that is to make your own buns, I suppose. But that&rsquos for another post.


Beer Chili Party Dogs

I had a brief 3-year stint as a vegetarian, a decision that made my cooking both better and impossible, but I ultimately wasn’t able to commit. Rules have never really been for me, and I’m an all-in, or all-out type of person.

It started when my parents decided to move us all (they had eight daughters, choke on that), from an idyllic central California beach town, to a pig farm in Eastern-Washington-Lunch-Meat-USA. For a handful of years, we played farm, raised pigs, grew alfalfa, bucked hay, listen to a lot of George Strait, and tried not to die. I moved back to California the second I was able, missing my own High School graduation to get back to Los Angeles as quickly as my Ford Bronco would take me.

I’m going to spare you the dirty details of why, exactly, those years on the farm inspired a meat-free existence but I will tell you how it ended: with a chili cheese dog. I love the food I ate when I was focusing on produce, but I hated the idea that there was anything off limits. I was devoted to learning as much as I could about cooking and I needed to be able to work with all ingredients in order to learn as much as possible. I decided, on a drive through Burbank one day, that I was done. I wasn’t done with how much I love veg food, I was done with having rules on what I ate. I didn’t tip-toe back into the meat pool. I jumped into the deep end with a chili cheese dog from Chili Johns. It was fantastic.

Although the farm years didn’t stick, I did take away a valuable lesson about hot dogs: always buy kosher. ALWAYS. A few days after the first pigs went from pen to slaughter house I happened to answer a call from the local butcher. He asked me if we wanted hot dogs. Being 12-years-old, I had no idea what he meant, (why wouldn’t we?) and unfortunately, he explained it to me. The gist (look away if you really want to be spared the dirty details), he offered to “hose out the bottom of the slaughterhouse and put it in casings.” This is when I learned the truth about what exactly that childhood treat is. Kosher means real meat, no “other stuff,” no things that end up on the bottom of the slaughter house with no other purpose. Kosher it is, since I can get behind the idea that sneaking entrails and reproductive parts into someone’s dinner is immoral. So maybe I’m a little Jewish. But only when hot dogs are around.


Watch the video: New York City Food - The BEST PHILLY CHEESESTEAKS in NYC! Fedoroffs Roast Pork Sandwiches (December 2021).