Joes Dogs Recipes

Steps:

• Heat the oil in a pan and fry the onions until golden, then tip in the garlic powder and garlic cloves, and cook for a few minutes. Stir in the tomato purée, oregano and paprika, then pour in the chicken stock and bring to the boil. Add the pork and stir through any sauce that comes with it. Simmer for 1 hr-1 hr 15 mins until reduced, adding the peppers and chilli 10 mins before the end. Take off the heat and shred the pork through the sauce, then stir through the mustard and set aside.
• Heat the hot dogs following pack instructions. When ready to serve, lay a dog in each bun, spoon over the pork, zigzag over soured cream and mustard, then finish with the shallots and mustard seeds.

Steps:

• In a large pot heat the cooking oil to 350 degrees on stove top.
• In a large mixing bowl combine all dry ingredients and whisk together. Add liquid ingredients and mix well. Let batter sit for approximately 1-15 minutes. While batter is sitting pat dry the hot dogs and insert skewers. After batter time has passed pour into a tall tea glass. Dip hot dogs one at a time fully coating all the way to the skewer and place in hot frying oil. Fry for approximately 2-3 minutes or until golden brown. Place on a cooling rack with paper towel underneath to catch any excess frying oil.

Steps:

• Add meat to a deep skillet over medium heat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve.

Steps:

• Cut each canine's skin in a spiral from nose to tail.
• Place pooches in a glass container.
• Mix remaining ingredients in a bowl and dump over dogs.
• Marinate the mutts overnight in the refrigerator or 1/2 hour at room temperature.
• Grill the growlers over medium heat until done.
• Meanwhile, boil the marinade.
• Place the pups in the hot marinade to coat, and coax each curr onto a bun.
• Serve with chopped onion and desired condiments. We like mustard.