We interrupt the South Carolina travel posts for a quick recipe …
L’il Smokies? Forget about ’em. Cocktail weinies? What’s the point? Something that, if you modify it just a bit, might burn your tongue off? Now yer talkin’!
A couple weeks ago the gals at Koegel’s public relations firm sent me a few recipes for tailgaters, recipes which I posted here on Luna Pier Cook. All this time though, the one recipe, that of Football Franks, has sounded more and more interesting. So this morning for lunch I went ahead and made a batch.
The combination of ketchup, pineapple and cranberry sauce sounded good enough. But the addition of chopped jalapenos gave me pause. What would such a thing do to the already-sweet sauce? Sure, Heinz ketchup isn’t as sweet as most. But I knew it would turn out sweet and hot with those chopped peppers.
It turned out nice! Two tablespoons of the chopped jalapenos turned out a sauce that was sweet with just a bit of a kick. But really, I could see adding six tablespoons of the chopped peppers if you like things hot. The cut hot dogs should simmer for 20 – 30 minutes in the sauce until they’re nice and soft. And honestly, there’s enough sauce left over for an entire second eight-count package of hot dogs. Habaneros? Errr … no, that’s going too far. But if you’re into using Tabasco I’d go ahead and replace the peppers with a few drops of the bottled sauce instead.
There are plenty of variations to consider on this one.
Below is the quite-simple recipe once again. Enjoy!
1 8-count pkg. of Koegel Skinless frankfurters
1 cup Ketchup
1-2 tablespoons chopped jalapeño peppers
½ cup jellied cranberry sauce
1 can (8 ounces) crushed pineapple in juice – don’t drain juice
- Combine ketchup, pineapple, cranberry sauce and jalapeño peppers
- Cook over medium heat, stirring until jelly is melted
- Cut each Koegel frank into three pieces
- Stir in Koegel franks and heat thoroughly
- Serve warm with toothpicks