Bacon Wrapped Hot Dogs with Cheese Sauce

Method12 steps

1. 1

   Step 1: Soak 12 wooden toothpicks in water for 30 minutes. Prepare the sauce and other ingredients while they soak.

   Soak the wooden toothpicks · 30 min

2. 2

   Step 2: Toss the grated cheese with the cornstarch (1 tbsp) in a small saucepan.

   Uses 2½ cups grated cheddar or tasty cheese · 1 tbsp cornstarch

3. 3

   Step 3: Add the evaporated milk (375 g), salt (1 tsp) and optional onion and garlic powders (½ tsp). Cook over medium heat, whisking occasionally for the first couple of minutes and more frequently as the cheese melts, until smooth, about 5 minutes.

   Uses Cheese coated in cornstarch · 375 g evaporated milk · ½ tsp onion powder, optional · ½ tsp garlic powder, optional · 1 tsp salt

4. 4

   Step 4: Take the sauce off the heat and let it cool to room temperature while preparing the hot dogs. Whisk vigorously about every 5 minutes to blend any surface skin back into the sauce.

   Uses Smooth cooked cheese sauce

5. 5

   Step 5: When the sauce has cooled, whisk in milk from the 1–2 tbsp allowance as needed to make it suitable for dolloping.

   Uses Cooled cheese sauce · Milk from the 1–2 tbsp allowance, as needed

   
6. 6

   Step 6: Trim the edges of the six wrapping bacon strips so each will wrap neatly around a hot dog without overlapping.

   Uses 6 strips streaky bacon, long enough to wrap each hot dog

7. 7

   Step 7: Lay one trimmed bacon strip on the work surface, put a hot dog across it diagonally, and roll the bacon around it. Secure each end with one soaked toothpick. Repeat for all six hot dogs.

   Uses 6 hot dogs suitable for grilling or pan cooking · Six trimmed wrapping bacon strips

   
8. 8

   Step 8: For a frying pan or the flat plate of a barbecue, trim the projecting toothpick ends so the bacon can contact the cooking surface. For grill bars, leave them if they fit between the bars.

   Uses Six secured bacon-wrapped hot dogs

9. 9

   Step 9: Use the one tablespoon of oil to brush the grill and drizzle the remainder on the barbecue’s flat plate. Heat both over medium-high heat. Alternatively use a large frying pan over medium-high heat, sharing the same oil allowance.

   Uses 1 tbsp cooking oil

10. 10

    Step 10: Cook the sliced onions on the flat plate or in the frying pan until dark golden brown. If using the separate diced garnish bacon (¼ cup), cook it alongside until browned and cooked through. If using one frying pan, lift the finished onions and garnish bacon into a separate bowl or plate and keep warm, freeing the pan for the wrapped hot dogs.

    Uses 4 brown onions, peeled and sliced · ¼ cup diced bacon, optional for garnish · Oiled flat plate or pan

11. 11

    Step 11: Cook the bacon-wrapped hot dogs on the grill or in the frying pan, turning until the bacon is browned and cooked through on every side and the hot dogs are thoroughly heated.

    Uses Six bacon-wrapped hot dogs ready to cook · Oiled hot cooking surface

12. 12

    Step 12: Partially split the six buns. Remove every toothpick from the cooked hot dogs, then put one hot dog in each bun. Divide the cooked onions and optional garnish bacon among them and spoon on as much cheese sauce as desired. Refrigerate excess sauce for another use.

    Uses 6 soft hot dog buns · Six cooked bacon-wrapped hot dogs · Cooked onions with optional garnish bacon · Cheese sauce to taste