A favorite in our house, these Kentucky bourbon dogs make the best party appetizers!
Earlier this week when I bragged…sorry, shared about my access to the wonderful world of local meats that is Marksbury Farm, I mentioned that we recently bought some hot dogs there. I really thought after I began focusing my meat purchases on naturally raised and processed meats that hot dogs would be a distant memory.
Not that I gave them up completely. I had one at a Cubs game last summer and they are difficult to pass up at a summer BBQ. However, I can’t say I felt good about buying or eating them and found myself doing so much less often, if at all.
Then I saw them smiling at me in the smoked meat case at Marksbury Farm Market.
Welcome back, hot dogs.
These dogs are a bit different than your standard grocery store variety. The texture was a bit tougher and the circumference a bit larger, but they still have that same familiar hot dog flavor.
We checked out the label and they are not completely without preservatives, but I doubt that is even possible with a hot dog. They are made with all beef and I feel a lot better knowing the origin and processing of that beef back when it was a cow roaming the grasses of Kentucky.
We found the hot dogs just in time for the Super Bowl so we added one of our favorite game snacks to the menu – Bourbon Dogs. This recipe came from my mother-in-law, but after doing a search there are lots of others out there that are similar.
I’ve switched out a few ingredients such as organic ketchup because it is the only variety that I have easy access to that also does not have HFCS in it. And it must be Kentucky bourbon. Any mixer-friendly brand will do.
The longer these dogs sit in their hot tub of barbeque-like bourbon sauce the better they are. Cook them on high for about an hour to get them bubbling, then on low for another hour or two. After that, turn them to warm and serve.
Football may be over, but these will come in handy if you are planning for a little March Madness!
Kentucky Bourbon Dogs
Makes: 6 to 8 snack servings
1 lb. grass-fed hot dogs
1 ½ cups organic ketchup
1/3 cup water
½ cup mascavo sugar (or brown sugar)
½ cup Kentucky bourbon
1 tbsp onion, grated
Slice your hot dogs into pieces at least a half inch wide. Place in a 5 quart slow cooker.
In a medium bowl, stir together the ketchup, water, sugar, bourbon and onion. Pour this over the hot dogs and stir so that all pieces are happily coated.
Cook on high for about 1 hour, then reduce to low for 1 to 2 hours. Serve or allow them to sit with the slow cooker on the warm setting so that they absorb even more flavor.
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