Hungarian Hot Dogs
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
Total TimePrep: 10 min. Cook: 40 min.
Makes6 servings (2 cups 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) Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope 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.
Originally published as Hungarian Hot Dog in Taste of Home Recipes Across America
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