HUNGARIAN HOT DOGS

Hungarian Hot Dogs image

Each American city dishes up hot dogs with its own combination of toppings. Toledo is no exception. We came up with a version of Tony Packo's Hungarian hot dog, which is a citywide favorite in Toledo, Ohio. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Previous Next

Ingredients

CHILI:
1 pound ground beef
1 garlic clove, minced
1-1/2 teaspoons brown sugar
1 tablespoon chili powder
1-1/2 teaspoons Hungarian paprika
3/4 teaspoon pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme
1/2 teaspoon salt
Dash cayenne pepper
1-1/2 cups water
HOT DOGS:
1 package (14 ounces) smoked kielbasa links
6 hot dog buns, split
Optional toppings: shredded cheddar cheese, yellow mustard and chopped onion

Steps:

In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat; simmer 25-30 minutes or liquid is almost evaporated., Cook kielbasa according to package directions. Serve in buns with chili and, if desired, toppings.

Nutrition Facts : Calories 477 calories, Fat 29g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 937mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.