Making Cassoulet one night for Eddie meant I had to make some kind of version of Beans n’ Weanies for the teen next. This recipe, albeit without the Bush’s Baked Beans that Eddie would later insist on having as a side, was quick and easy. I served it with 2010 Clos Pepe Estate Brut Rose – just for fun and to keep the adults happy – and I didn’t make any changes to the recipe at all. However, the flavor was a little dull for the adults, and we all decided that it would have been better for little leaguers…as the title of the recipe implied:
Inactive Prep Time:
1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin or ground turkey
1 packages beef or pork hot dogs, sliced 1/2-inch thick
1 onion, chopped
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 tablespoon chili powder
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 (14.5-ounce) can tomato sauce
9 soft burger rolls – like at the ballpark
Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet over medium-high heat. Add meat and crumble as it browns. Add chopped hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more.
Add the onions to the pan and cook to soften, 5 to 6 minutes more.
In a bowl mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce over the meat and simmer a few minutes to combine flavors. Slop onto buns and serve