Double Stuffed Hot Dogs
|Lean ground beef||1 Pound|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs) (Fine Crumbs)|
|Chopped onion||2 Tablespoon|
|Chopped green bell pepper||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Smoky barbecue sauce||1⁄2 Cup (8 tbs)|
|Smoked sausage links/Hot dogs||4|
|Onion||1 Medium, sliced|
|Hot dog buns||4|
|Cheddar cheese||4 Ounce, sliced|
Preheat oven to 350F (175C).
In a medium bowl, combine ground beef, breadcrumbs, onion, green pepper, Worcestershire sauce, salt and 2 tablespoons barbecue sauce.
Divide meat mixture into 4 parts.
Shape each portion around a sausage or hot dog, covering it completely.
Place on a 15" x 10" jelly-roll pan.
Bake 20 minutes.
Heat butter or margarine in a large skillet.
Add onion; saute until tender.
Stir in remaining barbecue sauce; keep warm.
Cut hot-dog buns lengthwise nearly in two.
Place buns, split-side up, on a baking sheet.
Arrange cheese slices on open buns.
Place buns in oven during last 2 minutes of cooking sausages or hot dogs.
Place a cooked sausage or hot dog on each bun.
Spoon warm onion mixture over top.