For busy for families, this fun, five-ingredient dish is worth a look. Does the combination sound odd? Think of it as a variation on sausage and apples.
Good-quality hot dogs are key here. We tested this with pork-based Haute Dogs from D.C. area Red Apron Butchery and with Niman Ranch uncured beef franks; the nutritional analysis is based on the latter.
Washington State Hot Dogs
6 to 8 servings
Adapted from “Man Bites Dog: Hot Dog Culture in America,” by Bruce Kraig and Patty Carroll (Rowman and Littlefield, 2014).
8 good-quality hot dogs (16 to 22 ounces total; see headnote)
2 medium Granny Smith apples or other tart apples
1 tablespoon brown or Dijon mustard, or more as needed
1 to 2 tablespoons packed light brown sugar
1/2 cup good-quality, coarsely grated sharp cheddar cheese
Preheat the oven to 350 degrees.
Cut each hot dog crosswise in half. Arrange the pieces in a baking dish just large enough to hold them in a single layer. Smear the tops of them with the mustard; use a little more as needed.
