Jan 012004
 
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Recipes

1

2

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6

Servings

6

12

18

24

30

36

Ingredients
Garlic cloves, minced

2

4

6

8

10

12

Finely diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Vegetable oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Lean ground beef or turkey

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Black pepper

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Prepared mustard

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Vinegar

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Worcestershire sauce

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Tabasco

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Ketchup

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Tomato juice

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Assembly Directions:
In a large skillet, cook the onion in the oil over medium heat until softened and a little translucent. Add the garlic and cook another minute, being careful not to scorch it. Add the beef or turkey and break it up very well. Continue to break up the meat as it cooks, making sure there are no clumps. Cook until no pink is visible in the meat. Drain off and discard any excess fat. Add all the remaining ingredients. Simmer the sauce about 10 minutes, stirring occasionally. If you like a thinner sauce, add more tomato juice. If you like your sauce thicker, continue to simmer until the desired consistency is reached.

Freezing Directions:
Cool the sauce thoroughly. This makes 2 1/2 to 3 C. of sauce, enough for 6 very generous servings. Freeze in labeled quart-sized freezer bags or 4 C. freezer container.

To Serve:
Thaw thoroughly and pour into a microwave safe bowl and cover with a lid or plastic wrap. Heat on 100% power for 3 minutes. Stir well and cover the bowl again. Heat an additional 3 minutes and check to see if it is hot throughout. Heat an additional 3 minutes or so until heated through. This may also be reheated at a very low heat setting in a saucepan. Keep the pan covered and stir frequently to keep it from scorching on the bottom.

Serve over hot dogs on buns.

Nutritional Info: Hot Hog Sauce
Per Serving: 243 Calories; 18g Fat (65.4% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 684mg Sodium.
Exchanges: 2 Lean Meat; 1/2 Vegetable; 2-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

  One Response to “Members: Hot Dog Sauce”

  1. Love this recipe! Just one quick comment, though.

    There is a typo in the “Freezing Directions” section – it says, “6 every generous servings” instead of “6 very generous servings”. Sorry, as an proofreader – things like that just jump out at me!

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