Sloppy Dawgs (Version 2)

Be the first to prepare the ultimate hot dog with all the trimmings from Rachael’s latest book, The Book of Burger.


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 1/2 pounds hot dogs, chopped or thinly sliced
  • 1 medium onion
  • 2 cloves of garlic, grated
  • 1 red bell pepper, seeded and finely chopped
  • 1 cup canned baked beans
  • 2 tablespoons light brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 can tomato sauce (1 cup or 8 ounces)
  • Kosher salt and pepper
  • 6 crusty, split-top hot dog rolls, 6 burger rolls or 12 slider rolls, toasted and lightly buttered


  • Chopped onion
  • Chopped pickles or relish
  • Yellow mustard


Heat the EVOO, one turn of the pan, in a large skillet over medium-high heat, Add the hot dogs and cook until golden brown, 4-5 minutes. Add the onion, garlic and bell pepper, and cook for 3-5 minutes to soften. Stir in the baked beans.

In a medium size bowl, stir together the brown sugar, vinegar, Worcestershire sauce and tomato sauce. Stir the sauce mixture into the pan; season with salt and pepper and simmer over low heat until thickened, about 5 minutes.

Spoon the filling into the hot dog rolls or over the roll bottoms and top with onion, pickles or relish and mustard. If serving on a burger bun or slider rolls, set the buns in place.

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