Snacember 10

I might be a gourmet, but that doesn't mean that everything I cook or eat has to be some kind of foofy fancy expensive nibble.  I have tremendous fondness for some of the more low-brow retro stuff from my youth, and I love giving a little tweak to update things.


thanks comfort-recipes.com

Case in point?  The traditional mini hotdogs you usually find swimming in a pool of BBQ sauce next to a cup of toothpicks with frilly tops.  I love hot dogs.  And I love them in little mini sizes.  And there is not one thing wrong with the BBQ sauce treatment.  But try this one for a little update!  (but definitely serve with the frilly toothpicks!)

Ginger Mustard Mini Sausages

1 lb mini hot dogs
1/4 c ginger preserves (I like Dundee)
1 T whole grain mustard
1 T soy sauce
1 T honey
1/4 t ground ginger
Salt and White Pepper to taste

Preheat oven to 450. Mix sauce ingredients together and taste.  If you want it more gingery, add more ground ginger.  Spicier? More white pepper.  Sweeter?  More honey.  You get the picture.  When you like the way it tastes, spread the sausages on a foil lined tray, and spread the sausages out.  Drizzle the glaze over.  Bake for 10 minutes, until sausages are hot and the glaze has gotten a little sticky.  Serve warm.