ingredients

• 4 Dietz & Watson Dietz Dogs
• 1 pack Dietz & Watson Uncured Bacon (or 4 slices)
• 4 hot dog buns
• 1 red bell pepper
• 1/2 onion
• 1-2 jalapeños

directions

1. Wrap each Dietz Dog in Dietz & Watson Uncured Bacon. Cook wrapped dogs on a griddle or pan over low heat, turning to crisp bacon.
2. Dice peppers, onion, and jalapeños. Add to pan with bacon drippings and sauté.
3. Top each dog in a bun with sautéed veggies. Serve hot!

ingredients

• 4 Dietz & Watson Dietz Dogs
• Dietz & Watson Pepperjack Cheese, sliced or grated
• 2 large white onions, sliced
• 1 pound shaved steak
• 4 hot dog buns
• Sriracha sauce
• Jalapeños (optional)

directions

1. Cook sliced onions in a skillet with a little oil and salt over medium heat until deep golden brown, about 25 minutes.
2. Sear the shaved steak in a hot cast-iron pan. Once cooked, add jalapeños if you like, and the cooked onions. Remove from heat, add cheese, and mix well.
3. Cook Dietz & Watson Dietz Dogs, then place each in a hot dog bun.
4. Top dogs with cheesesteak mixture, extra jalapeños, and a generous drizzle of sriracha. Serve!

ingredients

• 8 Dietz & Watson Dietz Dogs
• Dietz & Watson Yellow Mustard
• 8 potato rolls
• 1/4 cup finely chopped onions

Chili:

• 1 pound lean ground beef
• 1 cup beef broth
• 3 tablespoons tomato paste
• 1/4 cup ketchup
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder

Slaw:

• 1 1/2 cups finely chopped cabbage
• 1/4 cup shredded carrots
• 1 tablespoon finely chopped white onion
• 1/2 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

directions

1. Cook ground beef in a large skillet until browned. Stir in broth, tomato paste, ketchup, and seasonings. Simmer until slightly thickened.
2. Toss cabbage, carrots, and onion in a large bowl. In another bowl, whisk mayonnaise, honey, and apple cider vinegar until smooth, then combine with cabbage mixture.
3. Grill Dietz Dogs on medium-high until charred.
4. Place dogs in potato rolls and top with chili, slaw, and remaining onions.
5. Finish with Dietz & Watson Yellow Mustard. Serve!

ingredients

• 1 Dietz & Watson Dietz Dog
• 1 teaspoon Dietz & Watson Yellow Mustard
• 1 tablespoon finely chopped onion
• 1 tablespoon green sweet pickle relish
• 1 hot dog bun, cut and buttered inside

directions

1. Grill or steam your Dietz Dog.
2. Grill a buttered bun.
3. Add dog to bun, top with mustard, onion, and relish. Serve!

ingredients

• Dietz & Watson Dietz Dogs
• Dietz & Watson Uncured Bacon
• Dietz & Watson Mustard
• Hot dog buns
• Sliced onions (sautéed or raw)
• Chopped tomatoes
• Optional: mayonnaise, ketchup, hot sauce, salt & pepper, pico de gallo, pinto beans, jalapeños

directions

1. Wrap each Dietz Dog with bacon. Cook in skillet over medium heat, turning, until bacon is crisp.
2. In the same pan, cook onions if desired.
3. Place hot dogs in buns. Add sautéed (or raw) onions, tomatoes, and any optional toppings.
4. Drizzle with mayonnaise and mustard to finish. Serve immediately!

ingredients

• 1 pack Dietz & Watson Dietz Dogs
• Dietz & Watson Whole Grain Mustard, for garnish
• Hot dog buns
• 1 cup sauerkraut (optional)
• 2 tablespoons vegetable oil
• 2 medium onions, thinly sliced
• 2 tablespoons honey
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1/2 cup water
• 1/4 cup ketchup
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

directions

1. Sauté onions in oil over medium heat for 5 minutes.
2. Add honey, chili powder, cinnamon, cook 1 more minute. Add water, ketchup, hot sauce, Worcestershire, salt, and pepper.
3. Simmer until sauce is bubbly and thick, 10–15 minutes.
4. Grill or steam Dietz Dogs, add to buns. Top with onion mixture, sauerkraut (if using), and Dietz & Watson Whole Grain Mustard.

ingredients

• 1 package Dietz & Watson Beef Franks
• 1 pack hot dog buns, toasted
• 1/2 cup sour cream
• 1 small red onion, finely chopped
• 2 jalapeños, stemmed, seeded, finely chopped

Green Chile Sauce:

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 tablespoon flour
• 2 cups chopped roasted green chile
• 2 cups chicken stock or water
• 1 teaspoon salt

directions

1. Grill Dietz Dogs and toast buns.
2. For sauce: Heat oil in saucepan, add onion and cook 10 minutes. Add garlic and cumin for 30 seconds. Stir in flour, then green chile, stock, and salt. Bring to boil, reduce to simmer, cook 15 minutes.
3. Top hot dogs with sauce, sour cream, onions, and jalapeños. Serve!

ingredients

• 1 pack Dietz & Watson Dietz Dogs
• Dietz & Watson Yellow Mustard
• 1 pack hot dog buns
• 1 cup chopped yellow onion
• 2 cups cheddar cheese
• 1 jalapeño, sliced

Chili:

• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1/2 sweet yellow onion, chopped
• 1/2 red bell pepper, chopped
• 1 (8 oz) can tomato sauce
• 1 tablespoon chili powder
• 2 teaspoons garlic granules
• 2 teaspoons paprika
• Salt and pepper (optional)

directions

1. Brown ground beef in oil for 10 minutes over medium heat.
2. Add onion and bell pepper, cook until softened. Stir in tomato sauce and seasonings. Simmer at least 30 minutes.
3. Toast buns in a 400°F oven for 10 minutes.
4. Add cooked dog to bun, top with mustard, chili, grated cheese, onion, and jalapeños. Serve!

ingredients

• 4 Dietz & Watson Dietz Dogs
• 4 Dietz & Watson Bacon strips
• 4 Dietz & Watson Pickle Spears
• Dietz & Watson Yellow Mustard
• 4 tablespoons unsalted butter
• Split poppy seed hot dog buns
• 1/4 cup sweet pickle relish
• 1 small white onion, diced
• 1 small tomato, sliced lengthwise
• 4 to 8 peppers of choice
• Celery salt

directions

1. Cook Dietz Dogs over direct medium heat until charred, about 8-10 minutes. Toast buns briefly.
2. In a skillet, melt half the butter; lightly toast inside of buns. Sear dogs in remaining melted butter until brown and crisp.
3. Assemble: put a Dietz Dog in each bun, add Dietz & Watson Yellow Mustard, relish, and onion; then tuck tomato, pickle spear, and peppers on the sides. Sprinkle with celery salt and serve.

ingredients

• Dietz & Watson Dietz Dogs
• Hot Dog Buns
• Jalapeños
• Chives

White Sauce:

• 1 cup mayonnaise
• 1/3 cup apple cider vinegar
• Juice of 1 large lemon
• 2 tablespoons white balsamic vinegar
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1 teaspoon fine ground white pepper
• 2 1/2 teaspoons prepared horseradish
• 1 teaspoon ground mustard powder
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sugar
• 1 teaspoon Worcestershire sauce

directions

1. Grill or boil Dietz & Watson Dietz Dogs. Toast buns.
2. Mix all sauce ingredients in a bowl until smooth.
3. Add a Dietz Dog to each bun, spoon sauce on top, and sprinkle with jalapeños and chives. Serve!

ingredients

• 1 pack Dietz & Watson Dietz Dogs
• Dietz & Watson Ground Mustard
• 1/4 cup extra virgin olive oil
• 2 pounds potatoes, peeled and cut into 1/2-inch chunks
• 2 medium green peppers, sliced
• 1 large yellow or white onion, sliced
• 1 teaspoon Italian seasoning (or mix of oregano, basil, rosemary)
• 4 sandwich buns
• Salt

directions

1. Heat oil in a pan and fry potatoes, turning occasionally and seasoning with salt, until browned.
2. Add peppers/onions to the hot pan and cook without stirring for 2-3 minutes, then flip and cook until just tender. Add seasonings and return potatoes to pan, tossing to combine.
3. Grill Dietz Dogs until cooked through.
4. Spread mustard inside sandwich buns, add two Dietz Dogs, and top generously with potato/pepper/onion mixture. Serve!