Fireball Franks – Street-Food Sensation
This recipe captures the essence of a legendary street-food favorite with a twist on the sauce, creating an unforgettable flavor experience that's perfect for sharing with friends and family.
Allergens
Contains gluten, soy (worcestershire sauce), and mustard.
Ingredients
- 8 large beef or pork franks (hot dogs)
- 4 soft buns
- 1 cup ketchup
- 1/2 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Chopped onions for garnish (optional)
Instructions
- In a medium bowl, whisk together ketchup, mayonnaise, honey, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper to create the Fireball Sauce. Set aside.
- Preheat your grill or griddle pan over medium heat. Grill the franks until cooked through, turning occasionally for even cooking.
- While the franks are grilling, lightly toast the buns on the grill or in the oven.
- Once the franks are fully cooked, remove them from the grill and generously slather each with the Fireball Sauce.
- Place the sauced franks back on the grill to warm through and create a slight char on the sauce.
- Assemble the sandwiches by placing each frank in a toasted bun, garnishing with chopped onions (optional), and serve immediately.
Chef’s Insight
Don't be afraid to experiment with the sauce recipe by adding more heat or sweetness to suit your taste buds.
Notes
Adjust the heat level of the sauce to your preference by using mild or hot mustard and adjusting the amount of hot sauce added.