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Tangy Barbecued Franks's picture
  Onion 1 Medium, thinly sliced
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Water 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Bottled hot pepper sauce 1⁄4 Teaspoon
  Frankfurters 1 Pound (8 To 10 Pieces)

In heavy 10-inch skillet over hot coals cook sliced onion, celery, green pepper, and garlic in butter or margarine till tender but not brown, about 10 minutes.
Stir in tomato soup, water, brown sugar, vinegar, mustard, Worcestershire, and hot pepper sauce.
Cover; bring to boil, allowing 15 to 20 minutes.
Score franks on bias; add to hot mixture.
Cook till heated through, about 10 minutes more, stirring occasionally.

Recipe Summary

Main Dish

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