SEASON PREMIERE TUESDAY SEPT 5 1e|12c|p

Mother Of All Dogs "MOADs"

Michael Symon
|
Servings: 6
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easy
|
2+ hr
Part 1 of 2

Looking for a way to step up your hot dog game this 4th of July? Look no further! Grill up these Mother Of All Dogs for your party!


  • Ingredients
  • step-by-step directions
Ingredients
Mother Of All Dogs "MOADs"
  • 3 pounds smoked kielbasa (cut into 6 links, 8 inches long)
  • 6 hoagie rolls
  • spicy brown mustard (stadium-style, to serve)
  • sweet/hot pickles (to serve)
Sweet-Hot Pickles
  • 1 cup white distilled vinegar
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 cup sugar
  • 2 tablespoon kosher salt
  • 2 cloves garlic (thinly sliced)
  • 2 cups English cucumber (thinly sliced)
  • 1 cup red onion (thinly sliced)
  • 2 cups Hungarian peppers (thinly sliced into rings, seeds and stem removed)
Directions
  • Preheat grill to medium-high heat.
  • Butterfly the kielbasa links by slicing lengthwise down the center of the sausage, leaving the other side intact. The sausage links should open like a book.
  • Place the prepared kielbasa "dogs" on the preheated grill, split-side-down. Let the dogs char on both sides, about 4 minutes per side.
  • Meanwhile, slice the hoagie rolls down the center and toast on the grill or in a hot pan. Remove toasted buns to a clean work surface. Place a grilled kielbasa on top. Top with a generous amount of the sweet/hot pickles and a drizzle of spicy brown mustard.
  • For the Sweet-Hot Pickles: in a small sauce pan combine the white vinegar, apple cider vinegar, water, spices, sugar, salt and garlic. Bring to a gentle boil and whisk until the sugar and salt are dissolved.
  • In the meantime, add the sliced cucumbers, red onions and hot peppers to a large mixing bowl. Pour the pickling liquid over the vegetables and push down to submerge. Set aside to cool.
  • Tip: the pickled vegetables will taste better the longer they sit, allowing the pickles to absorb the flavors of the liquid. Store them in airtight containers, such as mason jars, and place in the fridge. 

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