Mini Chicago Style Hot Dogs

Before I get into this recipe I have to warn you that these are addicting.  Once you make these Mini Chicago Style Hot Dogs, your friends and family are going to ask you to make them all the time. What I love about these Mini Chicago Style Hot Dogs is that you can serve them as a build your own appetizer or dress them up for your guests with all the fixings. This recipe is simple to make but needs to be made right when you want to serve it. I did make these and reheated some the next day and they were delicious but they taste best served immediately from the oven.

What you will need to make the Mini Chicago Style Hot Dogs is the following:

• 1 Package of Cocktail Sausages
• 1 Can of Jumbo Refrigerated Biscuits
• 1/2 C of Yellow Mustard
• 2 T of Mayonnaise
• 3 T of Golden Onion Dry Soup Mix
• 2 T of Poppy Seeds
• 1 Egg
• 2 t of Celery Salt
• 1/3 C  Each of Finely Diced Tomatoes and Pickles

The only special equipment you will need to make these Mini Chicago Style Hot Dogs is:

• A cookie sheet covered in foil and sprayed with non stick spray.
• A bowl for your egg wash.
• Serving platter with some small bowls to serve.

The steps to make this appetizer are really easy:

1. Remove your cocktail sausages from the package and place in a bowl.
2. Remove your biscuits from the pan and cut each biscuit into four quarters. they should look like triangles.
3. Place one cocktail sausage on each triangle with the tip of the sausage at the point of the triangle. Press the sausage down into the biscuit. Then bring the edges up on the sides of the cocktail sausage and loosely seal.
   1. You want the biscuit to open slightly when baking.
4. Place the bundles on the foil lined baking sheet.
5. Take your egg and whisk it with a couple of tablespoons of water. The brush each sausage/biscuit bundle with some of the egg wash.
6. Repeat the process until all the sausage/biscuits have an egg wash, then sprinkle all of them with the poppy seeds.
7. Place the sausages in the oven that’s heated to 375 degrees. I baked mine for 12 minutes, all ovens vary so be sure to check on them and take them out when the biscuits are golden brown.
8. In a bowl combine your mustard, mayo and golden onion soup mix. Mix until well combined.
9. Dice your pickles and tomatoes and sprinkle with celery salt.
10. When your sausage bundles are golden brown remove them from the oven and place on a serving platter.
11. You can place the tomato, pickle and mustard in small bowls so that people can top their hot dogs they way they want or you can top them with the mustard, tomatoes and pickles.

I ended up topping my Mini Chicago Style Hot Dogs with the mustard I made, the tomato and the pickles. I think they looked super cute. They are dangerously delicious. You could easily eat ten of these. If you wanted to add more toppings you definitely could do:

• Ketchup
• Other kinds of mustard
• Hot Pepper
• Relish
• Cucumbers

Any toppings your little heart desires. I found this combination to be perfect. The onion mustard was creamy and delicious and the crisp pickle along with the sweet tomato was just perfect.

Mini Chicago Style Hot Dogs

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Ingredients

• 1 Package of Cocktail Sausages
• 1 Can of Jumbo Refrigerated Biscuits
• 1/2 C of Yellow Mustard
• 2 T of Mayonnaise
• 3 T of Golden Onion Dry Soup Mix
• 2 T of Poppy Seeds
• 1 Egg
• 2 t of Celery Salt
• 1/3 C  Each of Finely Diced Tomatoes and Pickles

Steps

1. Remove your cocktail sausages from the package and place in a bowl.
2. Remove your biscuits from the pan and cut each biscuit into four quarters. they should look like triangles.
3. Place one cocktail sausage on each triangle with the tip of the sausage at the point of the triangle. Press the sausage down into the biscuit. Then bring the edges up on the sides of the cocktail sausage and loosely seal.
   1. You want the biscuit to open slightly when baking.
4. Place the bundles on the foil lined baking sheet.
5. Take your egg and whisk it with a couple of tablespoons of water. The brush each sausage/biscuit bundle with some of the egg wash.
6. Repeat the process until all the sausage/biscuits have an egg wash, then sprinkle all of them with the poppy seeds.
7. Place the sausages in the oven that’s heated to 375 degrees. I baked mine for 12 minutes, all ovens vary so be sure to check on them and take them out when the biscuits are golden brown.
8. In a bowl combine your mustard, mayo and golden onion soup mix. Mix until well combined.
9. Dice your pickles and tomatoes and sprinkle with celery salt.
10. When your sausage bundles are golden brown remove them from the oven and place on a serving platter.
11. You can place the tomato, pickle and mustard in small bowls so that people can top their hot dogs they way they want or you can top them with the mustard, tomatoes and pickles.

I hope you enjoy this recipe as much as we do. Make them for your next party, game night or for football watching. As always, thank you for reading and happy eating!

Love, Tipsy

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Crispy Fried Chicken

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