Hot dogs

The Hot Dog/Sausage Recipe

Read the article here.


Onions and garlic, ready to go

1/4 cup Butter

1 whole yellow onion (diced)

2 cloves Garlic (sliced)

2 tbsp spicy brown mustard (Lusty Monk Recommended)

8ea Sausages (Hot Dogs, Brats, etc…)

1/2 cup Chicken Broth

12oz Beer

Top Sliced Buns (your preference)


Add butter, mustard, garlic, and sausage of your choice to a non-stick pan*. Add chicken stock and beer.  Cover top of pan loosely in aluminum foil.

Over medium heat, bring the pan to a boil.  Boil for about 5-10 mins with the foil on.  Remove foil – CAREFULLY – and discard.

Add diced onions and shake pan to distribute.  Continue cooking.

The cooking liquid will reduce, and butter will begin to fry the onions and sausages.  You want the onions to brown, and a bit of color to appear on the sausages while they crisp up.  Things will smell amazing.

These are delicious on warm toasted/buttered buns.  Get top sliced buns for goodness sakes!

Beer, hot dogs, butter, mustard, garlic, broth


* I’ve tried this with a cast iron skillet, and a cast steel pan.  Personally, I feel the results are best in a non-stick pan.

This recipe scales pretty well.  More onions = better if there is a choice.

Hot dogs

The Best Damned Hot Dog and Bratwurst Recipe I Know

Get the recipe here.

The Story:

There’s just something about sausage.  Aside from being delicious, it happens to be tremendously flexible.  Sausages, cooked up and served on a tasty fresh bun are one of those things most people grow up loving.  Be it brats or hot dogs, there’s just that soft spot we all have for them (and if you don’t love a good hot dog, well, move on you heathen!).  When I was a kid I went a whole year eating nothing but hot dogs (or so my parents are happy to tell everyone). I really can’t argue, I love the damned things.

When I was a kid, my Dad was the one (knowingly or unknowlingly) who set me on the path to this recipe.  Aside from old school boiled hot dogs (I have fond memories of my dad picking up hot dogs for me at gas stations), the other hot dog I grew up with was the movie theatre roller hot dog (which I also enjoy, fyi).  My dad however, changed all of that when one day he introduced me to the joys of fried hot dogs.  While messy, and possibly painful to cook, they were head and shoulders above the gas station weenies I had enjoyed before.  My dad taught me how to fry those tasty hot dogs in butter.  If you’ve never tried it, I recommend giving it a try.

Then in the early ’90’s, my dad took me to his hometown of Miami, FL to meet his Dad.  While there, he took me to one of his childhood haunts, a place called Mae and Daves.  Now, when my dad went there as a kid, it was a very different place than when he introduced me to it.  When I went, it had a hotel full of prostitutes next door, a pretty eccentric auto painting shop across the street, and was in the middle of Little Havana.  That being said, it also had some amazing 1/4lb beer steamed hot dogs (something my dad and I sought to duplicate at home).

In 1989, at the ripe old age of 13, my dad took me on a trip to Europe.  One of the places we went to repeatedly was a Wurst shop at the Munich train station.  Basically, a German version of a corner burger shop but with sausages instead of burgers.  The sausages (bratwurst and weisswurst) were grilled on a flat top and served with a nice roll.  They were fantastic.

All of these things led to this recipe.  Its simple but delicious.  My kids love it.  My wife loves it.  Hell, I love it.

This recipe combines a bit from all of these memories.  The sausages steam in beer to begin with, then fry in butter with onions at the end.  Good brown mustard and a hearty beer pair up to add flavor.  Add in a good roll, and top the sausage off with the caramelized onions from the pan and you will find your sausage happy place.

This one is for my dad – thanks for all the great memories.


This recipe works great for hot dogs or sausages of many types.  Get a good hot dog (I really like the Private Selection Brisket variety from Kroger’s) or whichever version of Brat you like.  Either one will work in this recipe.  You can use the same recipe, minus the mustard and it will even work for Italian Sausages.  The recipe also keeps fairly well if you’re tailgaiting and not cooking on site.

Use a good mustard for this.  You do not need much in the recipe, but a little goes a long way – so pick a good one.  I recommend Lusty Monk products since they are consistently fantastic.

As for beer, I recommend a nice Negra Modelo to cook this with, as well as to enjoy it with.


Sausage and Meatball Casserole

Sausage and Meatball Casserole Recipe

Meatball and Sausage Casserole

Post baking


See the article about this recipe here.

The Recipe:

Casserole Ingredients:

2lbs Italian sausage*

24 Meatballs (homemade or frozen)**

1 Yellow Onion, diced

4 cloves Garlic, thinly sliced***

1/2 spicy pepper of your choice, minced (we like Tabasco peppers off of our bush) (optional)

2 Tablespoons

1 cup red wine

1 28oz can whole peeled ****

1 bottle (optional)

1/2 Stick Butter

1 can Black Olives

Fresh Basil to taste (I recommend 8 to ten leaves) thinly sliced

8-10 slices Provolone cheese

2 teaspoons Fish Sauce (optional)****

2 tbsp olive oil

salt and pepper to taste


You can do this recipe start to finish in one pan.   I recommend using a dutch oven or other heavy-bottomed oven safe pot.

Preheat oven to 350F.

Heat pot over medium heat.  Add olive oil.  Brown meatballs a few at a time, being careful not to overcrowd the pan.  Drain on a plate or other flat surface lined with paper towels.  You just need to brown them at this stage, they’ll get coooked through later on in the process.

Brown the italian sausage in the pot.  Remove sausage from the pot and drain over paper towels.

Add the butter to the pan.  Add the onions and garlic to the pot.  You want to sweat the onions and garlic, but not put too much color on them.  Add the tomato paste to the pot and stir.  After about a minute, pour in the wine to deglaze and stir for all your life.  You want to get as much of the brown bits off the bottom of the pan as possible. Toss in the spicy pepper.

Add in the passata (if you’re using it) and the San Marzano tomatoes. Crush the tomatoes by hand directly into the pot.  Work out some frustrations.  Imagine coworkers (and that old Kids in the Hall script). Be sure and rinse the cn out with some water and add that to the pot as well.  You paid for it, get your money’s worth.

Add your meatballs and sausage back into the pot and bring to a simmer.   Taste and season as necessary. Drain olives and add to pot.

Turn the heat off.

Don’t forget to add the fish sauce (if using) and stir it in.  Sprinkle the basil over the top.  Place the sliced provolone over the top of the casserole, cover, and bake for 40 mins.

Remove lid and bake 10 more mins.

Remove from oven, and allow to cool for 10 mins.  Taste, adjust seasoning as necessary.  Serve.


* – we use sweet Italian because of the boys, but use whatever you like

** – I’ve done this with mixed results using frozen store bought meatballs. Homemade meatballs are probably worth the effort, but Costco makes one we can accept. That being said, if you have the time…

*** – From what I have read, most canned tomatoes labeled as San Marzano aren’t actually San Marzano tomatoes. Find a brand you like, and go with those. I like Vento which I can get at my local grocery store, or the brand linked above, which I prefer and can get at Costco.

**** – I always forget to add this… Don’t be l like me!

Serving Suggestions:

This dish is super flexible as a base for dinner.  You can eat it straight out of a bowl if you like (I do this pretty often).  We have also served it over polenta or tossed with ziti or spaghetti.  One time I even used it as the sauce/meat for a homemade pizza.  The beauty of this dish is in it’s flexibility.

Meatball and Sausage Casserole

Sausage and Meatball Casserole

Sausage and Meatball Casserole

Cheese added, just before baking

Sometimes, you get lucky and find a recipe that hits all of your feel good buttons.  My wife and I love Italian food.  This generally works out in our favor since our oldest son absolutely loves sausage.  Unfortunately, while the boys are still young we have to skip the spicier dishes since the boys won’t touch anything with even a hint of heat to it.

This recipe strikes a happy medium with lots of flavor while being easy, flexible and can be split up into smaller portions and frozen.  It’s very much an adult meal, but both of our children will readily devour it anytime we put it in front of them (something any parent will appreciate).  And one day, we’ll get to add the tabasco pepper back into the mix…

You can easily upgrade the components (homemade meatballs would be a great addition). You start out with the basics, good meat and some easy to snag vegetables and go from there.  The whole thing is complete in just over an hour and you can spend half of that time reading a book.  As far as serving goes, we usually just eat it straight out of a bowl or make some pasta to go with it.  The recipe also freezes well, so feel free to eat some now and save some for later (we generally freeze half the batch for easy meals for the kiddos later on).

As always, remember to use your own judgement and add or omit things to the recipe as you see fit.  The fish sauce adds a great umami bomb and I highly recommend trying it out in your Italian dishes.

Get the recipe here.