Recipes for apples and sausage combinations are common, some more complex than others. They are related to European pork and apple recipes, so one might expect pork-based hot dogs in this recipe, but any good hot dog will do. Washington State is, of course, apple country.
Makes 8 hot dogs
Ingredients
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- 8 hot dogs, 8 to a pound
- 1 tablespoon (or more) brown or Dijon mustard
- 3 Granny Smith or other tart apples, thinly
- sliced—the peels may be left on
- ¼ cup brown sugar
- ½ cup coarsely grated cheddar cheese—a Washington State cheese is best
Preparation
- Preheat oven to 350.
- Place hot dogs in a baking dish. Spread with mustard.
- Spread apple slices over the hot dogs and sprinkle with brown sugar. Bake for about 20 minutes, until apples are tender.
- Sprinkle grated cheese over top of dish, replace in oven, and bake until cheese melts, about 5 minutes.
Adapted from Dorothy Dean, “These Recipes for Hot Dogs May Please,” Seattle Spokesman-Review, June 20, 1951.
Reprinted with permission from “Man Bites Dog: Hot Dog Culture in America,” Bruce Kraig.
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