HOT DOG CURLY FRIES

Hot Dog Curly Fries image

Provided by Jeff Mauro, host of Sandwich King

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

One 8- to 10-count package hot dogs
Bacon Ketchup Dip, recipe follows
Creamy Sauerkraut Dip, recipe follows
Chicago Dog Dip, recipe follows
1/2 cup ketchup
1/4 cup bacon jam
1/2 cup mayonnaise
1/4 cup sauerkraut
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
1/4 cup yellow mustard
1/4 cup relish, preferably Chicago relish
1/4 teaspoon celery salt
2 sport peppers, minced finely
1 Roma tomato, seeded and diced finely

Steps:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
Mix the ketchup and jam together in a bowl and serve.
Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.