Recipe courtesy of Cooking Channel
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Total:
50 min
Prep:
5 min
Inactive:
30 min
Cook:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Mustard: 
Wienies:

Directions

For the mustard: Combine the mustard, sugar, vinegar, olive oil, horseradish, lemon juice, salt and 1/2 cup water in a blender or food processor and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes.

Set the saucepan over low heat and cook until bubbly, stirring constantly. If a thinner mustard is desired, stir in an additional 1 to 2 tablespoons water. Let cool completely.

For the wienies: Grill or boil the hot dogs. Cut off the tips, and then cut the hot dogs into 1-inch pieces. Place a toothpick into each piece.

Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses.

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