Seattle Hot Dogs
Created in Seattle towards the end of the 1980s, and having gained traction and popularity during the grunge music scene in the early 1990s, the Seattle Dog’s legacy was sealed in the annals of food legend at and around their professional baseball ballpark during a blessed 2001 season, where the Mariners tied the single-season record for most wins in a season with 116.
- 4 Kielbasa Sausage Dogs
- 4 Large Hotdog Buns
- 2 Tbsp Butter, softened
- 1 Tbsp Garlic Powder
- 1 Medium Onion, sliced thinly
- 2 Tbsp Butter
- 1 Tbsp Worcestershire Sauce
- Salt and Pepper to taste
- 1 4oz Package Cream Cheese, softened
Heat grill to high heat. Split your hot dog buns and brush butter on insides. Sprinkle garlic powder over butter and set aside. Use a knife to cut a slit along one side of the hot dogs, about ¼” deep. In a medium pan, melt 2 Tbsp butter on medium heat. Add the onion, Worcestershire, salt and pepper, and sauté for 5-6 minutes until softened, and remove from heat. Place your hotdogs and buns (garlic side down) on the grill. Cook for 2-3 minutes and transfer buns to plates. Divide the cream cheese onto buns and spread evenly. Remove hot dogs from grill and place onto buns. Top with onions, and enjoy with your favorite condiments (I like to add bbq sauce).