Friday, December 10, 2010

Snacember 10

I might be a gourmet, but that doesn't mean that everything I cook or eat has to be some kind of foofy fancy expensive nibble.  I have tremendous fondness for some of the more low-brow retro stuff from my youth, and I love giving a little tweak to update things.


Case in point?  The traditional mini hotdogs you usually find swimming in a pool of BBQ sauce next to a cup of toothpicks with frilly tops.  I love hot dogs.  And I love them in little mini sizes.  And there is not one thing wrong with the BBQ sauce treatment.  But try this one for a little update!  (but definitely serve with the frilly toothpicks!)

Ginger Mustard Mini Sausages

1 lb mini hot dogs
1/4 c ginger preserves (I like Dundee)
1 T whole grain mustard
1 T soy sauce
1 T honey
1/4 t ground ginger
Salt and White Pepper to taste

Preheat oven to 450. Mix sauce ingredients together and taste.  If you want it more gingery, add more ground ginger.  Spicier? More white pepper.  Sweeter?  More honey.  You get the picture.  When you like the way it tastes, spread the sausages on a foil lined tray, and spread the sausages out.  Drizzle the glaze over.  Bake for 10 minutes, until sausages are hot and the glaze has gotten a little sticky.  Serve warm.


  1. We make a similar one for our holidays.

    Currant Jelly Sausages
    1 pkg of the mini sausages
    2 Jars Currant Jelly (good luck with this. Hard to find here in Charlotte)
    2 tablespoons Worcestershire
    2 tablespoons mustard

    Mix the jelly, Worcestershire and mustard in a sauce pan over med heat. Stir until the jelly liquifies and then add the sausage. Simmer and serve. :)

  2. What kind of hot dogs would you recommend? Is there a brand you prefer?

  3. As my loyal readers know, I have been a Vienna Beef girl since I could handle solid food, so if you can, I recommend their cocktail sausages for this. If you can't find Vienna, Boars Head also makes a good one, or use any local brand you like.