These tiny, tangy appetizers have broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're convenient to serve at parties since the sauce can be made ahead and then reheated with the franks before serving. —Lucille Howell, Portland, Oregon
Ingredients
- 3/4 cup chopped onion
- 2 tablespoons canola oil
- 1 cup ketchup
- 1/2 cup water
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 teaspoons ground mustard
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 large lemon, sliced
- 2-1/2 to 3 pounds miniature hot dogs or smoked sausage links
Directions
- In a saucepan, saute onion in oil until tender. Stir in the next 11 ingredients. Add lemon. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes, stirring occasionally. Discard lemon slices. Place hot dogs in a 13x9-in. baking dish. Top with sauce. Bake, uncovered, at 350° until heated through, 18-20 minutes. Keep warm; serve with toothpicks.
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