Mini Chicago Style Hot Dogs

 
A delicious game day treat.

Ingredients

• 1 Package of Cocktail Sausages
• 1 Can of Jumbo Refrigerated Biscuits
• 1/2 C of Yellow Mustard
• 2 T of Mayonnaise
• 3 T of Golden Onion Dry Soup Mix
• 2 T of Poppy Seeds
• 1 Egg
• 2 t of Celery Salt
• 1/3 C Each of Finely Diced Tomatoes and Pickles

Instructions

1. 1. Remove your cocktail sausages from the package and place in a bowl.
   2. Remove your biscuits from the pan and cut each biscuit into four quarters. they should look like triangles.
   3. Place one cocktail sausage on each triangle with the tip of the sausage at the point of the triangle. Press the sausage down into the biscuit. Then bring the edges up on the sides of the cocktail sausage and loosely seal.
      You want the biscuit to open slightly when baking.
   4. Place the bundles on the foil lined baking sheet.
   5. Take your egg and whisk it with a couple of tablespoons of water. The brush each sausage/biscuit bundle with some of the egg wash.
   6. Repeat the process until all the sausage/biscuits have an egg wash, then sprinkle all of them with the poppy seeds.
   7. Place the sausages in the oven that’s heated to 375 degrees. I baked mine for 12 minutes, all ovens vary so be sure to check on them and take them out when the biscuits are golden brown.
   8. In a bowl combine your mustard, mayo and golden onion soup mix. Mix until well combined.
   9. Dice your pickles and tomatoes and sprinkle with celery salt.
   10. When your sausage bundles are golden brown remove them from the oven and place on a serving platter.
   11. You can place the tomato, pickle and mustard in small bowls so that people can top their hot dogs they way they want or you can top them with the mustard, tomatoes and pickles.

© thetipsyhousewife

*Highlight this section for a more printer friendly option.
Ingredients

• 1 Package of Cocktail Sausages
• 1 Can of Jumbo Refrigerated Biscuits
• 1/2 C of Yellow Mustard
• 2 T of Mayonnaise
• 3 T of Golden Onion Dry Soup Mix
• 2 T of Poppy Seeds
• 1 Egg
• 2 t of Celery Salt
• 1/3 C  Each of Finely Diced Tomatoes and Pickles

Steps

1. Remove your cocktail sausages from the package and place in a bowl.
2. Remove your biscuits from the pan and cut each biscuit into four quarters. they should look like triangles.
3. Place one cocktail sausage on each triangle with the tip of the sausage at the point of the triangle. Press the sausage down into the biscuit. Then bring the edges up on the sides of the cocktail sausage and loosely seal.
   1. You want the biscuit to open slightly when baking.
4. Place the bundles on the foil lined baking sheet.
5. Take your egg and whisk it with a couple of tablespoons of water. The brush each sausage/biscuit bundle with some of the egg wash.
6. Repeat the process until all the sausage/biscuits have an egg wash, then sprinkle all of them with the poppy seeds.
7. Place the sausages in the oven that’s heated to 375 degrees. I baked mine for 12 minutes, all ovens vary so be sure to check on them and take them out when the biscuits are golden brown.
8. In a bowl combine your mustard, mayo and golden onion soup mix. Mix until well combined.
9. Dice your pickles and tomatoes and sprinkle with celery salt.
10. When your sausage bundles are golden brown remove them from the oven and place on a serving platter.
11. You can place the tomato, pickle and mustard in small bowls so that people can top their hot dogs they way they want or you can top them with the mustard, tomatoes and pickles.

You can serve your mini hot dogs topped or make a build your own board with all the toppings.
I hope you enjoy this recipe as much as we do. Make them for your next party, game night or for football watching. As always, thank you for reading and happy eating!

Love, Tipsy