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#NationalHotDogDay – Bring on the Chicken

#NationalHotDogDay – Bring on the Chicken

Recipe by: Fanny Slater

A undoubtedly American tradition, the hot dog is something to be celebrated, indeed. But, because there’s enough pork being passed around on #NationalHotDogDay and everyday (not to mention pork can be a touch heavy on the hips!), why not choose chicken? Please everyone in your crowd tonight or any night with this protein-packed plate. Use something a bit less fatty like chicken sausage, or even a vegetarian sausage of your choice. The other benefit of many poultry-based links (and most soy alternatives) is that they come fully cooked, so all you need to worry about is heating them through. For this recipe, don’t count on yellow mustard or neon relish in these sophisticated snacks bearing bourbon-infused fennel (a proud member of spring’s produce team) and a light roasted tomato cream. Drop (the mic) and all of that between a bun, slice into several pieces, and serve on a checkered cloth as the sun goes down.

Chicken Sausage Dogs with Drunken Fennel & Roasted Tomato Cream

YIELD 8 dogs

2 ea large vine ripened tomatoes, quartered

2 tbsp olive oil

pinch kosher salt and coarse black pepper

3 tbsp butter

2 ea large fennel bulbs, thinly sliced

2 tbsp dark brown sugar

1/4 cup bourbon

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

1 tbsp fresh lemon juice

2 tsp red wine vinegar

2 tsp Worcestershire sauce

8 ea chicken sausage links (or veggie alternative)

8 ea hot dog buns, split open and toasted

1 jar bread and butter pickles

Preheat the oven to 425°F.

Toss the tomatoes with the olive oil, season with salt and pepper, and arrange on a baking sheet. Roast until wilted and lightly caramelized, 15 to 18 minutes. Cool to room temperature.

While the tomatoes are baking, in a large skillet heat the butter over medium low heat. Add the fennel and brown sugar and cook, stirring occasionally, for 15 minutes. Add the bourbon and bring to a low boil. Cook until the liquid evaporates, turn the heat down to low, and continue cooking until the fennel is golden brown and caramelized, about 15 to 20 more minutes. Season with salt and pepper.

In a small food processor or blender, add the roasted tomatoes and all of their juices, Greek yogurt, mayonnaise, lemon juice, red wine vinegar, and Worcestershire. Pulse until smooth and season to taste with salt and pepper

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