With all of the incredible hasselback salami recipes going around, I decided it was time to make my own version using hot dogs! I've made them in the past using apricot jam and honey mustard but I'm switching it up even more by using Gold's Sweet and Sour Duck Sauce and coarse dijon mustard. The great thing about this recipe is that you can adapt it yourself using your favorite duck sauce flavor and any mustard you have in the pantry. Serve them in buns or cut into pieces at your next party and your guests will definitely be impressed! Why boil a hot dog when you can turn into a crispy "accordion" dog instead.
- Cook Time
- Prep Time
- 8-10 hot dogs ServingsServings
- 8-10 hot dogs
- 1/2 cup Gold's Sweet and Sour Duck Sauce
- 1/4 cup coarse dijon mustard
- Preheat the oven to 400 degrees F., line a baking sheet with parchment paper and top it with a metal cooling rack.
- Slice the hot dogs using a sharp knife: Lightly slice a sharp knife down into the hot dog, stopping short of cutting through to the cutting board. Make your slices around ¼ inch thick.
- Combine the Gold's Sweet and Sour Duck Sauce and coarse dijon mustard and brush the sliced hot dogs with half of the mixture. Rub the marinade in with your hands to get between the slices.
- Place the hot dogs on the metal rack and cook for 45 minutes, basting with the remaining marinade after 30 minutes.
- Serve the “Accordion” Hot Dogs on their own or inside hot dog buns. Top with more duck sauce, dijon mustard and whatever else you like on your hot dogs.
*these hot dogs reheat very well and can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.