Yield: 20 sandwiches.

3/4 cup chopped onion
1-1/2 cups chopped celery
1-1/2 cups ketchup
3/4 cup water
1/3 cup lemon juice
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
20 reduced-fat hot dogs
20 hot dog buns, split

In a saucepan coated with nonstick cooking spray, saute onion over medium heat until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cut three 1/4-in.-deep slits on each side of hot dogs; place in a 2-1/2-qt. baking dish coated with nonstick cooking spray. Pour the sauce over the hot dogs. Cover and bake at 350º for 40-45 minutes or until heated through. Serve on buns.

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Recipe Name
Barbecued Hot Dogs
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