Wild Woman Kitchen

Triple D!

What’s better than a hot dog on a bun? Two hot dogs on that bun! It’s the American way. If one is good, two is better. <wink>

Increase the proportions of this Tiny Kitchen recipe to make a really fun hot dog bar for an outdoor barbecue or indoor buffet. This is a pretty easy way to host a holiday or sports party.

Prosciutto is similar to bacon but is already fully cured, about 12 to 24 months, and safe to eat without further cooking. Bacon is cured for a only a week or two before being smoked, and must be cooked.

Since beef franks come precooked and prosciutto is already cured, you don’t have to worry about safe cooking temperatures. Just don’t serve cold or burn them. Anywhere in the middle is going to be okay.

Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter.

You can top with traditionally chopped onions or you can try the southwestern salsa for a fun alternative with a kick. It adds flavor, heat, and crunch. Go wild. Try it all!

Serve with sauerkraut caramelized with red pepper flakes.

EQUIPMENT: cast iron skillet, tongs

Decadent Double Dogs Wrapped in Prosciutto

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Average

Servings

2

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• Onion and pepper salsa

• 1/4 yellow onion

• 1/4 jalapeño pepper, seeded and ribs removed

• 1/2 red bell pepper, seeded and ribs removed

• 1 sprig cilantro leaves, stems discarded

• 1/2 lime

• Double dogs

• 2 tablespoons unsalted butter

• 2 hot dog buns or sandwich rolls

• 4 quality bun length hot dogs

• 6 slices prosciutto, room temperature

• Caramelized sauerkraut

• 1 cup fermented sauerkraut

• 1/4 teaspoon red pepper flakes

• Toppings

• favorite mustards, ketchups, and/or hot sauces

• Kewpie mayonnaise mixed with sriracha sauce

• store-bought pickle relishes, sweet and/or dill

Directions

• Make salsa
• Dice all ingredients. Squeeze lime juice over. Set aside.
• Make hot dogs
• Heat butter in a cast iron skillet over medium-high heat until it melts and turns brown. Do not burn.
• Add buns and toast cut side down until slightly browned. Remove from skillet and set aside.
• Add hot dogs to skillet.
• Cook hot dogs, turning frequently until nicely browned on all sides.
• Optionally brown some red peppers, jalapeño peppers, and onions in the skillet alongside the hot dogs.

  • 

• Remove from Skillet.
• Roll prosciutto slices around two hot dogs. Repeat with the other two hot dogs.
• Return wrapped hot dogs to skillet and carefully turn with tongs until prosciutto is cooked on all sides.
• Remove from skillet.
• Caramelize sauerkraut
• Add sauerkraut to skillet and season with red pepper flakes. Cook turning frequently until the sauerkraut starts to brown and caramelize.
• Serve
• Spread 1 tablespoon desired mustard or sauce over the cut side of each bun.
• Used tongs to carefully place double dogs on each bun.
• Serve with caramelized sauerkraut, salsa, and optional sautéed vegetables.