Mike Stafford
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- Location
- Coastal plain of North Carolina
Today is one of the most venerated food celebration days of the year. At least it is at the Stafford household.
Hot dogs are a delicacy and it is important to prepare them properly. And the proper way is to sue a steamed bun, an all beef bun length hotdog that has been carefully seared so that some of the skin is charred, heavily slathered with mustard, dressed with grated coleslaw and topped with Stafford recipe chili. My mouth waters as I type.
We make our own hot dog chili.
There is not exactly a set recipe but it goes like this.
Take one medium onion and finely chop it. Add the onion to a 2 1/2 quart sauce pan containing roughly one inch of water. Bring the onion and the water to a boil and then simmer.
In a skillet break apart and brown one pound of hot breakfast sausage. We use a local brand. It should be thoroughly browned and broken up. Add the browned sausage grease and all to the simmering onion water. Stir thoroughly.
In the same pan that was used for the sausage break apart and brown 1 1/2 pounds of lean ground beef. Like the sausage it should be broken down as much as possible. When the meat is browned use a slotted spoon to remove the meat from the grease and add it to the sausage and onion mixture. Obviously the point is to not add too much hamburger grease.
To the mixture add 5 or 6 healthy dashes of paprika for flavor and color. Add black pepper if desired but the addition of more pepper is dependent on how hot your sausage is. This is one of these "to suit your own taste" recipes.
Use a hand blender to further break up and mix the meats and onions together. You can use a potato masher if you don't have a hand blender. The objective is to get a fairly fine grind of the meat and onions that can easily be spooned onto the hotdog.
Simmer for at least a couple of hours stirring frequently.
Here is how we assemble our hot dogs Spread open a freshly steamed bun. Insert a browned bun length hot dog. Lay a heavy bead of mustard along both sides of the dog. Add enough grated coleslaw to cover the dog. Top with a generous portion of the chili hot from the pan.
You can thank me later.
Hot dogs are a delicacy and it is important to prepare them properly. And the proper way is to sue a steamed bun, an all beef bun length hotdog that has been carefully seared so that some of the skin is charred, heavily slathered with mustard, dressed with grated coleslaw and topped with Stafford recipe chili. My mouth waters as I type.
We make our own hot dog chili.
There is not exactly a set recipe but it goes like this.
Take one medium onion and finely chop it. Add the onion to a 2 1/2 quart sauce pan containing roughly one inch of water. Bring the onion and the water to a boil and then simmer.
In a skillet break apart and brown one pound of hot breakfast sausage. We use a local brand. It should be thoroughly browned and broken up. Add the browned sausage grease and all to the simmering onion water. Stir thoroughly.
In the same pan that was used for the sausage break apart and brown 1 1/2 pounds of lean ground beef. Like the sausage it should be broken down as much as possible. When the meat is browned use a slotted spoon to remove the meat from the grease and add it to the sausage and onion mixture. Obviously the point is to not add too much hamburger grease.
To the mixture add 5 or 6 healthy dashes of paprika for flavor and color. Add black pepper if desired but the addition of more pepper is dependent on how hot your sausage is. This is one of these "to suit your own taste" recipes.
Use a hand blender to further break up and mix the meats and onions together. You can use a potato masher if you don't have a hand blender. The objective is to get a fairly fine grind of the meat and onions that can easily be spooned onto the hotdog.
Simmer for at least a couple of hours stirring frequently.
Here is how we assemble our hot dogs Spread open a freshly steamed bun. Insert a browned bun length hot dog. Lay a heavy bead of mustard along both sides of the dog. Add enough grated coleslaw to cover the dog. Top with a generous portion of the chili hot from the pan.
You can thank me later.