Recipe courtesy of Cooking Channel

Shot Glass Apps: Wienies and Mustard

  • Level: Easy
  • Total: 50 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 10 to 12 servings
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1 cup ground mustard

1/2 cup sugar

1/2 cup tarragon or cider vinegar

1/4 cup olive oil

2 tablespoons prepared horseradish

1/2 teaspoon lemon juice

1/2 teaspoon salt


1 package hot dogs or cocktail wienies


  1. 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.
  2. 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.
  3. 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.
  4. 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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