Hot Dog Pinecones Recipe
Getting their name from the cross-hatched structure that gets scored into each sausage, this hot dog pinecones recipe is more than just for visual flair. By scoring the hot dogs before barbecuing, you add crispy bits of texture at each score mark and allow much more flavor to get into the hot dogs from the barbecue sauce used to glaze them.
The barbecue sauce couldn't be simpler, with just three ingredients adding all the sweetness, spice, acidity, heat, and flavor that you need. Mustard, Lee Kum Kee Hoisin Sauce, and Lee Kum Kee Honey Sriracha Sauce make it easy to bring this recipe to life, enrobing each hot dog pinecone in a rich, sticky, and unforgettable sauce you'll want to make time and time again!
What You Will Need
Ingredients
- 16 hot dogs
Sauce Mix
- 3 Tbsp. yellow mustard
- 4 Tbsp. Lee Kum Kee Hoisin Sauce
- ½ cup Lee Kum Kee Honey Sriracha sauce
Made with
Lee Kum Kee products
How to make it
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Preheat your oven to 400°F (200°C). Slice each hot dog lengthwise into quarters, but leave about 1 cm at the top uncut, so they fan out like pinecones when baked. Gently separate the pieces so they spread open slightly.
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Lightly brush each hotdog with yellow mustard on all sides. Place them on a baking tray lined with parchment paper. Bake for 15–18 minutes, until heated through and slightly golden. Remove from oven and let them cool slightly. Once cool enough to handle, slice each hotdog into bite-sized pieces, about 1-inch thick.
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Heat a large non-stick or cast-iron pan over medium heat. Add the hotdog pieces to the pan. Pour in 4 Tbsp. Lee Kum Kee Hoisin Sauce and ½ cup Lee Kum Kee Honey Sriracha Sauce. Stir well to coat all the pieces. Cook for 5–7 minutes, stirring occasionally, until the glaze thickens and the hotdogs are nicely caramelized and sticky.
Serve warm and enjoy, and check our salad recipes for something on the side to eat with these!
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