Smoky Hot Dogs

Making smoky hot dogs is a surefire way to please the crowds around the campfire. Similar to dagwood dogs (but healthier and tastier), they are delicious served with your favourite sauce.
PDF_button

Ingredients

Cooking hot dogs over the fire gives them a nice smoky flavour and they are delicious served with your favourite sauce. Cook over a slow bed of coals to avoid burning.
Cooking hot dogs over the fire gives them a nice smoky flavour and they are delicious served with your favourite
sauce. Cook over a slow bed
of coals to avoid burning.

• 1-1/2 cups self-raising flour
• 1/2 tsp ground sea salt
• 250g natural yoghurt
• 12 paddle pop sticks
• 12 frankfurts
• Tomato sauce, to serve
• 1 egg, lightly beaten

Method

  1. Soak paddle pop sticks in a bowl of water for an hour before use. This will prevent the sticks from catching alight on the campfire.
  2. Place flour and sea salt in a large mixing bowl and combine. Add yoghurt and combine ingredients to make dough. Knead until dough is smooth.
  3. Select a firm surface to roll out base and dust with flour. Apply flour to the surface of rolling pin to stop dough from sticking. If dough is too wet, add a sprinkle of flour to adjust the mixture.
  4. Cut the dough in six equal portions and roll out in a long rectangular shape. Each portion will make enough for two hot dogs.
  5. Push one paddle pop stick into the end of each frankfurt.
  6. Roll the frankfurt in dough to enclose. Dab egg on outer edge to make the dough stick and then baste dough with egg.
  7. Cook hot dogs over a grill on a slow burning fire and rotate until golden brown.

It's only fair to share...Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Print this page
Print
Email this to someone
email

About Bush 'n Beach Fishing mag

Check Also

tomato relish

Tomato relish recipe

THIS tomato relish recipe is best served with cured meats, crackers, cheese or a side …

Leave a Reply

Your email address will not be published. Required fields are marked *