Allow diners to choose which toppings they’d like.Cook the hot dogs and other sausages until steaming hot.Setting up a buffet of hot dog toppings is super easy! chili – can be canned, with or without beans, but homemade chili dogs are the best and cheapest.shredded cheese – mozzarella, cheddar, jack, and pepper jack.
fresh vegetables – chopped onions, sliced or diced tomatoes, shredded lettuce, sliced jalapenos.pickles – sliced and/or relish, sweet, dill, or spicy.ketchup – the standard, but remember there are also other varieties, including sriracha, chipotle, and garlic.various mustards – classic yellow, but also whole grain, brown, Dijon, honey, and horseradish mustards.Consider mixing and matching any of the following: Topping IdeasĪ mix of classic hot dog toppings goes well with some more out of the box condiments and sauces. Leave the rolls connected and split them horizontally for a fun twist on the traditional hot dog bun. Or, add to any of Zatarain’s Rice Mixes for a fast and flavorful one-pot meal. Made with 100 pork and seasoned with paprika, this fully cooked smoked sausage makes a quick and easy main dish. Hot Smoked Sausage, Packed 12 (20 oz.) Hot Smoked Sausage, Packed 12 (28 oz.) Hot Smoked Sausage, Packed 8 (43 oz.) Hot Smoked Sausage, Packed 2 (80 oz. You can take a page from the Dog Haus‘s book and serve pairs or triples of Hawaiian rolls that haven’t been torn apart. Click hereto find the retailer nearest you.Zatarain’s, the trusted brand for Cajun cooking since 1889, introduces a spicy Cajun-style smoked sausage. Consider commercial or homemade hot dog buns, made whole wheat and/or white. BunsĪfter the sausages, you’ll need buns. (Yes, hot dogs are sandwiches.) Ingredients Hot DogsĬlearly, you’ll need a good supply of hot dogs, but consider throwing in brats, Italian sausages, as well as some plant-based options.īe sure to cook them to a safe internal temperature, 140 degrees for hot dogs and 165 for sausages. Your guests will enjoy comparing notes and building bigger and better sandwiches. It’s fun! Providing a variety of hot dog toppings brings out the creative spirit in folks.
Small bowls of different condiments, sauces, and toppings, will suffice, allowing you to keep to your grocery budget. When you offer a variety of hot dog toppings, you don’t have to serve a lot of any one item.
It’s true there are great sausages out there, but it’s the toppings that really take it over the top and show you put in an effort. With a little creativity and some creative hot dog toppings, you can serve a fun summer dinner for friends and family. While grilled brats and frankfurters are certainly inexpensive, they don’t need to feel cheap or as if you just chose the simplest way to feed your guests. Our employees follow good manufacturing practices and are trained in the importance of correct labeling and the necessity of performing thorough equipment clean-up and change over procedures to minimize cross-contact of ingredients.Īgain, we encourage you to read the ingredients statement on your package at the time of purchase to ensure accurate, up to date information.Planning a BBQ Party? Hot dogs and sausages can be a go-to protein for your guests, helping you keep costs down while enjoying great company. Our facilities have allergen, sanitation, and hygiene programs in place. Add sausages and cook, flipping once, until golden brown, about 6 minutes.
#Bar s hot smoked sausage free
If any product has a Gluten Free claim, the product and the manufacturing line has been validated Gluten Free. Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. All our retail Extracts and Food Colors are formulated without gluten. This labeling policy is compliant with US or Canadian food labeling laws, as appropriate. If no ingredient statement appears on the product label, then the products is as it appears in the product name (e.g.
For the most updated allergen and nutritional information, it is important that you read the ingredient statement printed on the packaging at the time of your purchase.
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