I am usually not a huge eater of hot dogs. But occasionally, that salty pork flavor is just what I want.
I was having a hard time imagining stuffing a hot dog though.
I purchased the thickest frankfurter I could find. This ended up being an extra long Hebrew National. I know, it’s a beef frank, not a pork frank. But we do actually prefer them. They have a much better flavor in my opinion.
The stuffing was a lovely sage stuffing. I used the English Muffin Bread I made earlier this week for the bread cubes.
I cut the bread fairly small. I thought this would be the best way to get the stuffing into the franks.
The stuffing is fairly simple. Bread, onion and sage. The melted butter helps bind everything together.
Since my franks were larger than the traditional frank, I used a whole strip of bacon for each dog.
The twenty minute cooking time heats everything very nicely. It also cooks the bacon almost all through.
I did turn on the broiler for a few minutes at the end to crisp the bacon a bit.
These were surprisingly good. They are very filling as well.
BAKED STUFFED FRANKFURTERS
2 Cups Soft Bread Crumbs
1/4 Teaspoon Salt
Dash Pepper
2 Teaspoons Sage
1 Onion, Minced
1/4 Cup Melted Butter
10 Frankfurters
5 Strips Bacon
Combine crumbs with seasoning and onion. Add melted butter and blend well. Split frankfurters lengthwise. Fill with stuffing. Wrap each with a half strip of bacon. Fasten with toothpicks. Bake in a 350 degree oven for 30 minutes.
Comentarios