┬ż cup Mustard ÔÇô Yellow Ground
1/8 tsp Garlic Powder
1/8 tsp Paprika ÔÇô Smoked Sweet
8 ct. beef franks
8 ct. hot dog buns
38 oz. ketchup
1 cup cold distilled water
┬Ż cup white distilled vinegar
9 oz. can of Pik Nik shoestring potatoes
1 hr 15 mins
COOK hot dogs as desired. If grilling, cook hot dogs on the cooler side of the grill, one minute on each side. Place cooked dogs in buns on platter.
COMBINE the water, Mustard ÔÇô Yellow Ground, Garlic Powder, & Paprika ÔÇô Smoked Sweet in a small saucepan and whisk until smooth. Cook the mixture over medium-low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. Be sure to cook in a well-ventilated kitchen.
WHISK the vinegar into the mustard mixture and continue to cook until itÔÇÖs thickened to the desired consistency, around 7-15 minutes.
LET mustard cool to room temperature. Transfer the mustard to an airtight container, cover, and refrigerate for up to 3 months.
ADD additional condiments and toppings to hot dogs such as ketchup and shoestring potatoes.
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