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Quick and EasyLunch

Pickleback Hot Dogs

Take a page out of your favorite pub’s playbook with Pickleback Nathan’s Famous Beef Franks! Bourbon-spiked honey mustard sauce and grilled pickle spears recall the unlikely-but-tasty combo of a shot of whiskey with a pickle brine chaser.

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Total Time
15 min
school
Skill Level
Beginner
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Servings
6 Servings

Take a page out of your favorite pub’s playbook with Pickleback Nathan’s Famous Beef Franks! Bourbon-spiked honey mustard sauce and grilled pickle spears recall the unlikely-but-tasty combo of a shot of whiskey with a pickle brine chaser.

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Ingredients


Product ImageBun-Length Skinless Beef Franks - 8 Pack
  • Nathan's Skinless Beef Franks1 pkg(s)
  • Jar dill pickle sandwich slices20 oz.
  • Dijon mustard1/2 cup(s)
  • Bourbon2 tsp.
  • Honey, divided3 tbsp.
  • Olive oil1 tbsp.
  • Shallot, finely chopped1
  • Apple cider vinegar1/2 cup(s)
  • Yellow mustard seeds1 tbsp.
  • Kosher salt
  • Hot dog buns

Instructions


  1. Cook your hot dogs your favorite way. We suggest pan-fried with butter!

  2. Whisk together mustard, bourbon and 1 tablespoon honey until smooth. Set aside until ready to serve.

  3. Preheat grill or grill pan over medium-high heat and coat grates with oil. Grill pickle slices until slightly charred, about 5 minutes, then turn and grill for 3 minutes more. Remove from grill and let cool.

  4. Heat oil in medium saucepan over medium heat. Add shallot and cool 5 minutes, until tender. Stir in vinegar, mustard seeds and remaining honey and bring to simmer. Cook 5 minutes, remove from heat and stir in grilled pickles. Season with salt and let cool.

  5. Serve hot dogs in buns topped with bourbon mustard and grilled pickle relish.

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