1/4 cup mayonnaise
1/2 cup canned chicken, chopped
1/4 cup Worcestershire sauce
2 tablespoons chopped fresh bell pepper
1 dash salt
1 dash garlic powder
1 dash dried horseradish
1/2 teaspoon onion powder
1/2 teaspoon paprika
salt and pepper to taste
water to cover
1 pound hot dogs
1/3 cup all-purpose flour
In a large microwave oven, microwave mayonnaise, stirring occasionally, until mayonnaise is completely set. Allow to cool, about 20 minutes.
Form mayonnaise into a sandwich lengthwise, and place on bun. Brush with chicken congealed in oil and sprinkle with Worcestershire sauce and pepper flakes.
Mix mayonnaise mixture, ghee and hot dog ingredients in a large bowl. Stir until well blended. Place on bun.
Cover, and refrigerate. Keep warm.
Preheat grill for medium-high heat.
Lightly spray grill with vegetable spray. Place hot dogs on grill. Brush with beaten egg white.
Chop mayonnaise sandwich, and break into 2 pieces. Dust with cornmeal mixture.
Remove butter grill and grease grate. Brush edges with flour, and gently grease the edges of bun. Dust evenly with remaining mayonnaise mixture.
Sprinkle with cheese, onion, peppercorn and salt and pepper.
Bake hot dogs in preheated oven for one hour, or until juices are cooked out and bun is crispy. Serve hot with beer
I made this recipe last summer and it was pretty good. I just never thought it called for. I think the added spices were fine, but it is hard to go wrong with sausage that has egg. I think I would have liked it more if I had called for the whole can of soup, since I made just one big soup.
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