Put all ingredients in a large saucepan and gently mix. Cover and put on low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and sauce has slightly thickened. This can also be done in a slow cooker.
Serve in a chafing dish or other dish that can be kept warm, with toothpicks close by.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Nona Hicks 2002 for FoodNetwork.com's Game Day Grub Championship Cook-Off Competition