Soooo…I am not exactly sure what happened to this dish. All I know is that it turned out pretty hilarious.
This is a pile of curled up hot dogs.
This is Curly Franks!
- 1 pound frankfurters
- 1 can (10 ounce) condensed tomato soup
- 1 can (8 ounce) tomato sauce
- ½ cup water
- 1 T tablespoon Lea & Perrins Worcestershire Sauce
- 1 onion, chopped
- Quarter frankfurters lengthwise in long strips. Combine remaining ingredients. Add sliced frankfurters and simmer for 10 minutes. Frankfurters will curl while cooking in the sauce.
- Serve over hamburger buns, small hero loaves or with thin spaghetti.
These are the moments of Mid-Century Menu that I cherish: A whole pound of hot dogs sliced into quarters.
As I looked at this mass of cut up hot dogs in tomato soup, I realized I should have saved this one for Halloween. I haven’t seen something look this much like a pile of worms since the canned green beans in Liver Pate En Masque. In fact, I am pretty sure that if you are having a Halloween party, you should break this bad boy out.
In the serving suggestions for this recipe, you could either serve these on a bun or thin spaghetti. I didn’t have any thin spaghetti or buns, but egg noodles worked just fine. They also highlighted the worminess of this dish very, very well.
“So, what do they taste like?”
“Cocktail weenies in sauce. Full-sized cocktail weenies.”
The Verdict: Looks Creepy, Tastes Bland
From The Tasting Notes -
Totally edible, even if it did look disgusting. We ate almost all of it for dinner. It ended up just tasting like tomato sauce, onion and hot dogs. Over all, pretty bland. I was glad that we ended up going with noodles instead of putting it on a bun, because it ended up having a lot of goopy sauce that wouldn’t have gone well on a bun. If you do decide to make these and eat them on a bun, use a slotted spoon to drain the worms…I mean…weenies, before you serve them.