When you travel around the country, you'll discover that cities dish up their hot dogs with their own unique combination of toppings. Toledo is no exception...Tony Packo's Hungarian hot dog is a city-wide favorite. —Taste of Home Test Kitchen
Featured In: 29 Recipes For Ballpark-Favorite Foods
- 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
- 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. Yield: 6 servings (2 cups chili).
Originally published as Hungarian Hot Dogs in Taste of Home Recipes Across America 2013, p224
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