Simmer these hot dogs in a slow cooker to feed a crowd or whip them up for a quick weeknight meal on the go! Top them with shredded cheddar, chopped onions, and drizzled in the sweet and savory sauce/
3 slices bacon
1 medium onion, minced
3 cloves garlic, minced
1 bottle chili sauce (like Heinz, not like Sriracha)
1/4 cup dark brown sugar
1 tablespoon yellow mustard
1 1/2 tablespoon Worcestershire sauce
1/2 cup apple juice
1 8 pack of high-quality beef hot dogs like Hebrew National, Nathan’s, or Oscar Mayer Angus Selects (you can actually add up to 2–3 packages without altering the sauce at all–perfect for parties!)
8 hot dog buns
Desired toppings (like shredded cheese, chopped onions, and the sauce the hot dogs cook in)
In a large skillet, fry the bacon over medium heat until the bacon is crisp. Drain the bacon on a paper towel, leaving the drippings in the pan. Add the onion and garlic to the drippings and saute until the onions are tender and fragrant. Add the chili sauce, brown sugar, mustard, Worcestershire sauce, crumbled bacon, and apple juice and bring to a boil. Add the hot dogs, reduce heat, and cook for 5-10 minutes until the sauce is thickened and the hot dogs are hot. Either serve immediately or transfer to a slow cooker set to the low setting. Serve with shredded cheese and chopped onions.
To make this even quicker, plan to make these hot dogs with another recipe that calls for bacon earlier in the week. Reserve the drippings and 3 slices of bacon for use in this recipe.