Bourbon Doggies hors d'oeuvres
Recipe courtesy of Klaus Seliger

2 lb. quality all meat hot dogs
1 ¼ cup bourbon
1 ¼ cup dark brown sugar
1 ¼ cup catsup
½ tbs. unsalted butter
1/3 cup leek or mild-onion (leek preferred)

Use only the white part of the leek. Cut lengthwise. Wash out dirt and dice very fine. Sauté in butter until edges turn brown. Set aside. Cut the hot dogs into bite-size pieces. In a thick bottomed, stainless-steel pot with a tight fitting lid, combine the bourbon, brown sugar and catsup. Heat on low (do not boil), stirring constantly until the sugar has dissolved. Add sautéed leek/onion and hot dogs. Simmer covered for one hour, adding more bourbon if the mixture becomes too dry. Simmer an additional 15 minutes uncovered. Serve warm.

--Chuck Cowdery