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
- 1/2 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.
I think it’s pretty in its own bizarre, twisted way.
Reminds me of the Saucy Franks I made at the very beginning of Wiener Wednesdays.
Sounds like a primitive early attempt at making a barbeque type sauce. Using tomato soup, and tomato sauce. Eww. Maybe the hot dog ‘worms’ were meant to appeal to kids 🙂
When your daughter gets older, you’ve got to serve to this her and her friends. You’ll be the FUN mom!!
Agreed, this is very much a meal for small children…
Probably going to have to try this someday when I’m either a) on a really tight budget or b) wanting to experience a depression era/wartime meal.
Small children who like worms!
Ha! Yeah. We’ve pretty much determined that Alex is going to be SO embarrassed by us. We are a bit more quirky than the average parent. 🙂
Yes! Almost exactly like that!
Probably. And I don’t know why they bothered with the “sauce”. Ketchup is actually spicier!
This looks like a much more delicious way to make fun hot dog shapes:
This is my family’s recipe from when I was a little boy.
We substituted the tomatoe soup for ketchup and added a teaspoon of liquid smoke to the recipe. Over egg noodles it’s absolutely delicious!!!
This recipe seems familiar to Filipino style spaghetti or Naporitan spaghetti from Japan, they both have hot dogs and usually have a savoury-sweet taste.
OMG… I commented on the later post too but this looks VERY much like a recipe that was passed down from my mother to me and my siblings in the 1960s… Check it out here: https://oldestvocation.wordpress.com/2016/01/31/on-food-from-tuna-fish-casserole-to-the-age-of-arugula/
This is better when you add a cup and a half of sharp cheddar cheese (shredded), slice the onions longways to match the hotdogs,Use the Egg noodles as you did and don’t be shy with the worcestershire… mix it all together, transfer into a buttered casserole, top with breadcrumbs and butter, bake at 350 for about 45 minutes or until browned and bubbling.
I think you will find this much more appetizing than the first version…
I have friends that actually beg me to make this for them…lol
That actually sounds really good. I’m going to give it a try!
OK, that looks very much like what my mother used to make, and I since learned to make (although it’s been a while). Always a big favorite of mine, my Dad’s, and later my wife’s.
But no wonder you think it’s bland. You left out TABASCO! Even for my Dad, who never likes spicy foods, it needs a bit of Tabasco to give it some flavor. When it’s for me and my wife we put more. Also, perhaps add a teaspoon of sugar and–my wife’s addition–half-boil the noodles and then finish them in the sauce so they soak up some flavor. But the Tabasco is a must.