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.
- 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
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
Whisk together mustard, bourbon and 1 tablespoon honey until smooth. Set aside until ready to serve.
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.
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.
Serve hot dogs in buns topped with bourbon mustard and grilled pickle relish.