Texas hot dog

Votes: 12

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 8 hot dogs

To cook hot dogs For a Texas twist, Bobby Flay adds a dash of barbecue sauce and crispy coleslaw.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hot dogs

8 beef sausages
8 hot dog buns, cut 3/4 lengthwise

BBQ sauce

2 tbsp. l. canola oil
1 large Spanish onion, coarsely chopped
5 coarsely chopped garlic cloves
3 cups canned tomatoes in their own juice
1 cup of water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tbsp. l. dark brown sugar
2 tablespoons of honey
1/4 cup molasses
3 tablespoons poblano chili powder
3 tablespoons pasilla chili powder
2-4 canned smoked jalapeño peppers, crushed in adobo sauce (to taste)
Salt
Freshly ground black pepper

Cabbage salad

3/4 cup mayonnaise
1/2 grated white onion
2 tablespoons of sugar
1 tsp celery salt (ground celery seeds with salt)
3 tablespoons of apple cider vinegar
1 large carrot, finely grated
Salt
Freshly ground black pepper
1 head of white cabbage, core removed and finely shredded
Pickled cucumbers with dill, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare hot dogs.

Preheat the grill. Grill the sausages until golden brown on all sides, about 7 minutes. Remove to a plate. Place the buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
Prepare barbecue sauce.

Heat oil in a medium heavy-bottomed saucepan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Then add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients and continue to simmer for another 30-40 minutes, stirring occasionally, until the mixture thickens.

Pour the mixture into a food processor and blend until smooth, season with salt and pepper to taste. Pour into a bowl and let cool to room temperature. The sauce can be stored in an airtight container in the refrigerator for up to a week.
Prepare the salad.

In a large bowl, combine the mayonnaise, onion, sugar, celery salt, salt, and pepper. Add the cabbage and carrots and toss to combine, adding more salt and pepper to taste if needed. Let the salad sit for at least 15 minutes before serving.
Place sausages in buns, drizzle with barbecue sauce, top with coleslaw and serve with pickles.